|Pumpkin Cheesecake I|
"I'm glad my mother gave me this recipe. I think it is better than everyday pumpkin pie, because it does not have a without a doubt sturdy pumpkin taste."
- 2 (eight ounce) programs cream cheese
- 3/four cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 1/four teaspoons floor cinnamon
- half of teaspoon floor ginger
- half teaspoon ground nutmeg
- 2 eggs
- 1/four teaspoon salt
- 2 organized eight inch pastry shells
|Prep : 20M||Cook : 16M||Ready in : 1H10M|
- Preheat oven to 350 degrees F (175 levels C).
- Beat collectively the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs separately. Add salt. Beat till creamy. Pour the batter calmly into the two pastry shells.
- Bake at 350 tiers F (one hundred seventy five tiers C) for 50 minutes or till the knife inserted inside the middle comes out smooth. Let cool then pinnacle with whipped topping, if favored.
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