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Ingredients
| cream cheese: 2 8oz packages |
| granulated sugar: 3/4 cup |
| pumpkin puree: 1 15oz can |
| ground cinnamon: 1 1/4 tsp |
| ground ginger: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| eggs: 2 |
| salt: 1/4 tsp |
| 8" pie shells: 2 shells (prepared) |
Pumpkin Cheesecake I
Credit: AllRecipes
User rating:
"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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Prep Time
20 min -
Cook Time
50 min -
Servings
16 serving(s)
Tags
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.