Pumpkin Cheesecake I Best Dishes

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Pumpkin Cheesecake I

"I'm satisfied my mom gave me this recipe. I think it's higher than ordinary pumpkin pie, as it doesn't have a honestly sturdy pumpkin taste."

Ingredients :

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

Instructions :

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

Preheat oven to 350 ranges F (a hundred seventy five tiers C).
Beat together the cream cheese and the sugar, upload the pumpkin and the spices. Beat in eggs one after the other. Add salt. Beat until creamy. Pour the batter lightly into the two pastry shells.
Bake at 350 degrees F (175 degrees C) for 50 mins or till the knife inserted inside the middle comes out smooth. Let cool then top with whipped topping, if desired.

Notes :

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