Pumpkin Cheesecake I

Recipesfull introduces to you: Cheesecake Recipes. (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.

Brief

Prep 20 mins

Cook: 50 mins

Total: 1hr10 mins

Servings: 16

Yield: 2 - 8 inch pie pans

Pumpkin Cheesecake I

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

Philly Cheesecake

Dessert

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.

Nutritional Information

Pumpkin Cheesecake I

Servings Per Recipe:16

Calories: 218

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 18.8g 6%

Dietary Fiber: 1g 4%

Sugars: 10.4g

Fat: 14.6g 23%

Saturated Fat: 7g 35%

Cholesterol: 54mg 18%

Vitamin A Iu: 4551.8IU 91%

Niacin Equivalents: 1mg 8%

Vitamin C: 1.1mg 2%

Folate: 19.8mcg 5%

Calcium: 37.3mg 4%

Iron: 1.1mg 6%

Magnesium: 11.2mg 4%

Potassium: 112.5mg 3%

Sodium: 274mg 11%

Thiamin: 0.1mg 6%

Calories From Fat: 131.8

*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.

(-)Nutrition information is provided for reference only. 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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