Baked Pumpkin Cheesecake

Recipe by: J M Thomas | Photo by: Allrecipes

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Added to favourites by 14 cooks

Prep: 20 mins Cook: 50 mins
Serves: 12

I'm glad my mother gave me this recipe. I think it's better than straight pumpkin pie, because it doesn't have a really strong pumpkin taste. Use butternut or other sweet pumpkin and make sure the pumpkin is well drained before pureeing.

Recipe provided by:

Allrecipes

Ingredients

2 packets (250g) cream cheese

3/4 cup (185g) white sugar

470g cooked, pureed pumpkin

1¼ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

2 eggs

¼ teaspoon salt

2 prepared 20cm pastry shells

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Preparation method

1. Preheat oven to 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 for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped cream, if desired, or sprinkle with nutmeg.