Pumpkin Cheesecake I Recipe
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"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."
Original recipe yield: 2 - 8 inch pie pans.
- Prep Time:
- 20 Minutes
- Cook Time:
- 50 Minutes
- Ready In:
- 1 Hour 10 Minutes
- Servings:
- 16
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Pumpkin Cheesecake I INGREDIENTS:
- 2 (8 ounce) packages cream cheese
- 3/4 cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1/4 teaspoon salt
- 2 prepared 8 inch pastry shells
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Pumpkin Cheesecake I DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
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