Cheesecake (Pumpkin)
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Revision as of 03:34, 12 May 2018 by Silversunset (talk | contribs) (Created page with "==Ingredients== * 2 8oz packages cream cheese, softened * 3/4 cup sugar * 1 (15 oz) can pumpkin puree * 1 1/2 tsp ground cinnamon * 1/2 tsp ground ginger * 1/2 tsp ground nutm...")
Revision as of 03:34, 12 May 2018 by Silversunset (talk | contribs) (Created page with "==Ingredients== * 2 8oz packages cream cheese, softened * 3/4 cup sugar * 1 (15 oz) can pumpkin puree * 1 1/2 tsp ground cinnamon * 1/2 tsp ground ginger * 1/2 tsp ground nutm...")
Ingredients
- 2 8oz packages cream cheese, softened
- 3/4 cup sugar
- 1 (15 oz) can pumpkin puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 eggs
- 1/4 tsp salt
- 2 (8 Inch) graham cracker crusts
Directions
- Preheat oven to 350F
- Beat together cream cheese and sugar
- Add pumpkin and spices and mix thoroughly
- Beat eggs in one at a time and add salt
- Beat the entire mixture until creamy
- Pour evenly into two crusts
- bake at 350F for 50 minutes or until a knife comes out clean
- Refrigerate before serving
Notes
- Makes 2 (8 inch) cheesecakes, or ~44 muffin tin cheesecakes
- For muffin tin cheesecakes bake 25-30 minutes and check