Pumpkin Cheesecake INGREDIENTS:
2 (8 ounce) packages cream cheese 3/4 cup white sugar 1 (15 ounce) can pumpkin puree 1 1/4 teaspoons ground cinnamon (I usually use a bit more) 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 eggs 1/4 teaspoon salt 2 prepared 8 inch pastry shells (I use Graham Cracker) DIRECTIONS: List of 3 items 1. Preheat oven to 350 degrees F (175 degrees C). 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. 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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
