Pumpkin
Cheesecake
Submitted by:
J
M Thomas |
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Prep
Time: approx.
20 Minutes
Cook Time:
approx. 50
Minutes |
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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
pumpkiny taste. "
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| 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 (6
inch) pie crusts unbaked pie crusts
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| Directions |
| 1 |
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Preheat
oven to 350 degrees F (175 degrees C).
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| 2 |
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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.
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| 3 |
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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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| Makes
2 - 8 inch cakes
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Nutrition
at a glance
Servings
Per Recipe: 16 |
amount
per serving |
| Calories |
199 |
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| Protein |
4g |
| Total
Fat |
13g |
| Sodium |
243mg |
| Cholesterol |
57mg |
| Carbohydrates |
17g |
| Fiber |
1g |
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