Pumpkin Cheesecake I Best Family Recipes

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Pumpkin Cheesecake I

"I'm satisfied my mom gave me this recipe. I suppose it is better than regular pumpkin pie, as it doesn't have a genuinely robust pumpkin taste."

Ingredients :

2 (8 ounce) packages cream cheese
three/four cup white sugar
1 (15 ounce) can pumpkin puree
1 1/4 teaspoons floor cinnamon
1/2 teaspoon ground ginger
half of teaspoon ground nutmeg
2 eggs
1/4 teaspoon salt
2 prepared 8 inch pastry shells

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H10M

Preheat oven to 350 ranges F (a hundred seventy five ranges 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 frivolously into the two pastry shells.
Bake at 350 ranges F (175 degrees C) for 50 minutes or until the knife inserted inside the middle comes out easy. Let cool then top with whipped topping, if favored.

Notes :

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