Tips
Mix ingredients well until they are creamy
Bake for 70 minutes at 350°
Turn the oven off and open the door for one hour and let the cheesecake cool down
Put the cheesecake in the refrigerator for a minimum of six hours
Use a springform pan or your cheesecake will be a disaster
Ingredients
· 2 8 ounce packages of Philadelphia cream cheese
· ¾ cup of sugar
· 16 ounce can of pumpkin
· just a touch of salt
· tablespoon of cinnamon
· ¼ teaspoon of ginger
· ¼ teaspoon of nutmeg
· room temperature eggs