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Pumpkin Cheesecake I

Pumpkin Cheesecake I

Ingredients

Original recipe makes 2 – 8 inch pie pans Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 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

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  • PREP

    20 mins

  • COOK

    50 mins

  • READY IN

    1 hr 10 mins

Pumpkin Cheesecake I

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
  • 11%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 274 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by J M Thomas

“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.”

Categories:   Cheesecake Recipes

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