Pumpkin Cheesecake I Be The First To Review By Anonymous recipe Comments | 0 Favorites | 15 Print 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. Pumpkin Cheesecake I Ingredients 2 (8 ounce) packages cream cheese3/4 cup white sugar1 (15 ounce) can pumpkin puree1 1/4 teaspoons ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg2 eggs1/4 teaspoon salt2 prepared 8 inch pastry shells Instructions 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.