| Pumpkin Cheesecake I
| Yields: 6 servings |
"My mother gave this recipe to me, and I m glad she gave it to me. I think it s better than regular pumpkin pie, it doesn t have a real strong pumpkin taste. It s great! My boyfriend doesn t like pumpkin pie but he sure likes this! Originally submitted to CakeRecipe.com." 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 | 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 crusts. | | 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. | |
