Pumpkin Cheesecake I recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 (8 ounce) packages cream cheese
¾ cup white sugar
1 (15 ounce) can pumpkin puree
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 eggs
¼ teaspoon salt
2 prepared 8 inch pastry shells

Nutrition Info

218 calories
carbohydrate: 18.8 g
cholesterol: 54 mg
fat: 14.6 g
fiber: 1 g
protein: 3.8 g
saturatedFat: 7 g
servingSize: -
sodium: 274 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.

  3. Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Recipe Yield

2 - 8 inch pie pans

Recipe Note

I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.

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