Pumpkin Cheesecake I

Ingridients

2 (8 ounce) packages cream cheese

3/4 cup white sugar

1 (15 ounce) can pumpkin puree

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 eggs

1/4 teaspoon salt

2 prepared 8 inch pastry shells

Directions

Prep 20 m

Cook 50 m

Ready In 1 h 10 m

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.