Easy Pumpkin Cheesecake

4.6

(264)

199 Reviews

18 Photos

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.

Submitted by J M Thomas

Updated on August 28, 2024

18

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

16

Yield:

2 (8-inch) pies

Jump to Nutrition Facts

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 large eggs
¼ teaspoon salt
2 (8-inch) prepared pastry shells

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Beat cream cheese and sugar together and we combined; add pumpkin and spices. Beat in eggs one at a time. Add salt; beat until creamy. Pour the mixture evenly into the two pastry shells.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 50 minutes. Let cool then top with whipped topping, if desired.

Nutrition Facts (per serving)

218	Calories
15g	Fat
19g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 218
% Daily Value *
Total Fat 15g	19%
Saturated Fat 7g	35%
Cholesterol 54mg	18%
Sodium 274mg	12%
Total Carbohydrate 19g	7%
Dietary Fiber 1g	4%
Total Sugars 10g
Protein 4g	8%
Vitamin C 1mg	1%
Calcium 37mg	3%
Iron 1mg	6%
Potassium 113mg	2%

* 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.

(-) Information is not currently available for this nutrient. 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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