Pumpkin Cheesecake I

Name: Pumpkin Cheesecake I
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 pies, 12 serving(s)
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 (I used graham cracker crusts); whipped topping (optional)

Submitted by ElizabethKnicely

"I'm glad my mother gave me this recipe. I think it's better than the regular pumpkin pie, because it doesn't have a really strong pumpkin taste."

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Ready In:: 1hr 10mins
Ingredients:: 10
Yields:: 2 pies
Serves:: 12

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 (I used graham cracker crusts)
whipped topping (optional)

directions

Preheat oven to 350°F (175°C).
Beat together the cream cheese and the sugar, add the pumpkin puree and the spices. Beat in the eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
Bake at 350°F (175°C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.