PUMPKIN CHEESECAKE I

Pumpkin Cheesecake I image

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.

Provided by J M Thomas

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 16

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages cream cheese
¾ cup white sugar
1 (15 ounce) can pumpkin puree
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 eggs
¼ teaspoon salt
2 prepared 8 inch pastry shells

Steps:

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.

Nutrition Facts : Calories 218 calories, Carbohydrate 18.8 g, Cholesterol 54 mg, Fat 14.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 7 g, Sodium 274 mg, Sugar 10.4 g