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
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Beatrice Silukena
[email protected]I'm going to try this recipe this weekend. I'll let you know how it turns out!
Asanda Ma asie
[email protected]This recipe looks delicious, but I'm not sure if I have all the ingredients.
James Wilburn
[email protected]I'm allergic to pumpkin, so I can't try this recipe. :(
Eslanny Gonzalez
[email protected]This cheesecake looks way too sweet for me. I think I'll pass.
Osamudiamen Godstime
[email protected]I'm not a big fan of pumpkin, but this cheesecake looks so good I might have to give it a try.
Md.Amdadul Islam
[email protected]This recipe looks amazing! I'm definitely going to try it.
Amjad Zia Babar
[email protected]I'm going to make this cheesecake for my next party. I know my friends will love it.
David Adams
[email protected]I can't wait to try this recipe! It looks so delicious.
Qaisar Bhai
[email protected]This recipe is a keeper! I'll definitely be making this cheesecake again.
Courst Bouy
[email protected]This cheesecake is so delicious! I love the pumpkin flavor and the cream cheese filling is perfect.
Dj Baka
[email protected]I made this cheesecake for my family and they loved it! It's a great recipe for a special occasion.
Climzy Gabby
[email protected]This is the best pumpkin cheesecake recipe I've ever tried. It's so smooth and creamy, and the crust is perfect.
Mim Akter
[email protected]This cheesecake is so easy to make and it's always delicious. I love the creamy filling and the graham cracker crust.
Rabin Bhandari
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for any occasion.
Dajahnique Dajah
[email protected]This cheesecake was a disaster! The crust was soggy and the filling was too dense. I followed the recipe exactly, so I'm not sure what went wrong.
Jill Gem
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good. I think I would use less sugar next time. Overall, it's a great recipe and I would definitely make it again.
Rigina Lovelast
[email protected]This is my new favorite pumpkin cheesecake recipe! It's so easy to make and always turns out perfectly. I love that I can use canned pumpkin puree, so I can make it any time of year.
Bilal Halabi
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. The filling was light and fluffy, and the crust was perfectly crispy. I loved the balance of flavors between the pumpkin and the cream cheese.
Anthonia Ijeoma
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The creamy, smooth filling and the graham cracker crust were the perfect combination. I loved the hint of cinnamon and nutmeg in the filling. It was the perfect fall dessert.