Pumpkin Cheesecake I

          

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 makes 2 – 8 inch pie pans

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

  • PREP

    20 mins

  • COOK

    50 mins

  • READY IN

    1 hr 10 mins

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.

Nutrition

Calories: 218 kcal
Carbohydrates: 18.8 g
Cholesterol: 57 mg
Fat: 14.6 g
Fiber: 1 g
Protein: 3.8 g
Sodium: 274 mg

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