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.
Provided by J M Thomas
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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 : Calories 218 calories, Carbohydrate 18.8 g, Cholesterol 54 mg, Fat 14.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 7 g, Sodium 274 mg, Sugar 10.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Richman Oscar
[email protected]I've made this pumpkin cheesecake several times now and it's always a hit. The filling is so smooth and creamy and the crust is the perfect combination of sweet and crunchy. I highly recommend this recipe!
Virtuous GH
[email protected]This pumpkin cheesecake is the perfect fall dessert. It's easy to make and always a hit with my family and friends. I love that I can make it ahead of time and it's always delicious.
Shai Guerrero
[email protected]I'm not a big fan of pumpkin cheesecake, but this recipe changed my mind. The filling is so creamy and flavorful, and the crust is the perfect balance of sweet and crunchy. I'll definitely be making this again.
Barbara Settles
[email protected]This recipe is a joke. The instructions are unclear and the ingredients are all wrong. I would not recommend this recipe to anyone.
Royal Roman
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. The filling was watery and the crust was soggy. I'm not sure what went wrong.
sujan timilsina
[email protected]This cheesecake was just okay. The filling was a little bland and the crust was too thick. I wouldn't make it again.
Fiza khan
[email protected]I was so excited to try this pumpkin cheesecake, but I was disappointed. The filling was too dense and the crust was too crumbly. I wouldn't recommend it.
Buddha Bahadur Khadka
[email protected]This pumpkin cheesecake is a keeper! It's easy to make and always turns out perfectly. I love that I can make it ahead of time and it's always a hit at parties.
Md Arafat hossain
[email protected]This cheesecake is the best I've ever had. The pumpkin flavor is perfect and the crust is amazing. I highly recommend it!
Nacir Senior
[email protected]I made this cheesecake for a potluck and it was a huge success! Everyone loved it. I'll definitely be making it again.
Sindu Sindu
[email protected]This pumpkin cheesecake is a must-try! It's easy to make and so delicious. The perfect fall dessert.
Lungelo Mbokazi
[email protected]This cheesecake was amazing! The filling was smooth and creamy, and the crust was perfectly crumbly. I loved the pumpkin flavor, which was not too strong or too mild.
Talia Warman
[email protected]This was my first time making a pumpkin cheesecake and it turned out great! The instructions were clear and easy to follow. The cheesecake was creamy and flavorful, and the crust was perfectly graham crackery.
Indralama lama
[email protected]I've made this pumpkin cheesecake several times now and it always turns out perfect. The recipe is easy to follow and the results are always delicious. My friends and family love it!
Shahzaib Maqsood
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! Everyone loved the creamy, flavorful filling and the graham cracker crust was the perfect complement. I will definitely be making this again next year.