Pumpkin Cheesecake I

I'm glad my mother gave me this recipe. I think it's better than the regular pumpkin pie, because it doesn't have a really strong pumpkin taste.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 2 pies

Ingredients

• 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 (I used graham cracker crusts)
•  whipped topping (optional)

Directions

1. Preheat oven to 350°F (175°C).
2. Beat together the cream cheese and the sugar, add the pumpkin puree and the spices. Beat in the eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
3. Bake at 350°F (175°C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.