Pumpkin Cheesecake I

Pumpkin Cheesecake I

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

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Yield:
2 to 8 – inch pie pans
Servings:
16

Ingredients

  • 2 (8 ounce) packages cream cheese
  • ¾ cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 2 eggs
  • ¼ teaspoon salt
  • 2 prepared 8 inch pastry shells

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 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 pastry shells.

Step 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.

Nutrition Facts (per serving)

218
Calories
15g
Fat
19g
Carbs
4g
Protein
Nutrition Facts
Servings Per Recipe 16
Calories 218
% Daily Value *
Total Fat15g 19%
Saturated Fat7g 35%
Cholesterol54mg 18%
Sodium274mg 12%
Total Carbohydrate19g 7%
Dietary Fiber1g 4%
Total Sugars10g
Protein4g
Vitamin C1mg 6%
Calcium37mg 3%
Iron1mg 6%
Potassium113mg 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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