Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
16
Yield:
2 (8-inch) pies
Ingredients
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Beat cream cheese and sugar together until combined; add pumpkin and spices. Beat in eggs one at a time. Add salt; beat until creamy.
Pour the mixture evenly into the two prepared crusts.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 50 minutes. Let cheesecake cool completely in the pan on a wire rack. Refrigerate at least 4 hours before serving for best results.
Cook’s Note
Refrigerate the cheesecake for at least 4 hours before serving for best results.
Top cooled cheesecake with whipped topping or candied pecans before serving.
Use a gingersnap crust for extra spice.
Nutrition Facts (per serving)
| 218 | Calories |
| 15g | Fat |
| 19g | Carbs |
| 4g | Protein |
