Pumpkin Cheesecake I

Pumpkin Cheesecake I

Components

Unique recipe makes 2 – eight inch pie pans Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 2 (eight ounce) packages cream cheese

  • three/four cup white sugar

  • 1 (15 ounce) can pumpkin puree

  • 1 1/four teaspoons floor cinnamon

  • 1/2 teaspoon floor ginger

  • 1/2 teaspoon floor nutmeg

  • 2 eggs

  • 1/four teaspoon salt

  • 2 ready eight inch pastry shells

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  • PREP

    20 minutes

  • COOK

    50 minutes

  • READY IN

    1 hr 10 minutes

Pumpkin Cheesecake I

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C).
  2. Beat collectively the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one by one. Add salt. Beat till creamy. Pour the batter evenly into the 2 pastry shells.
  3. Bake at 350 levels F (one hundred seventy five levels C) for 50 minutes or till the knife inserted within the middle comes out clear. Let cool then prime with whipped topping, if desired.

Vitamin

  • Energy
  • 218 kcal
  • eleven%
  • Carbohydrates
  • 18.eight g
  • 6%
  • Ldl cholesterol
  • fifty seven mg
  • 19%
  • Fats
  • 14.6 g
  • 23%
  • Fiber
  • 1 g
  • four%
  • Protein
  • three.eight g
  • eight%
  • Sodium
  • 274 mg
  • eleven%

* % Every day Values are based mostly on a 2,000 calorie food regimen.

Recipe by J M Thomas

“I am glad my mom gave me this recipe. I feel it is higher than common pumpkin pie, as a result of it does not have a very robust pumpkin style.”

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