Pumpkin Cheesecake I Recipe

Name: Pumpkin Cheesecake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (I used graham cracker crusts); whipped topping (optional)

Servings: persons

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 (I used graham cracker crusts)
whipped topping (optional)

1
Preheat oven to 350F (175C).
2
Beat together the cream cheese and the sugar, add the pumpkin puree and the spices.
3
Beat in the eggs one at a time.
4
Add salt.
5
Beat until creamy.
6
Pour the batter evenly into the two pastry shells.
7
Bake at 350F (175C) for 50 minutes or until the knife inserted in the center comes out clean.
8
Let cool then top with whipped topping, if desired.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (8 ounce) packages cream cheese, ¾ cup white sugar, 1 (15 ounce) can pumpkin puree, 1 ¼ teaspoons ground cinnamon, and more.

Yes, Pumpkin Cheesecake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake I

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