Pumpkin Cheesecake
- Pumpkin Cheesecake
- 1 cup canned pumpkin puree
- 8 oz cream cheese
- 1/2 cup sugar
- 3 eggs
- 1/4 cup sour cream
- 2 tablespoons Karo (corn syrup)
- 1/2 teaspoon cinnamon
- Crust
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 1/4 cups graham crumbs
- OR
- Store bought graham crust
- Whipped cream for serving (optional)
- Instructions
- 1.Preheat oven to 350 degrees.
- 2.Mix butter, sugar and graham crumbs until well combined. Place in a 9" pie pan and press along the sides and bottom.
- Filling
- 3.Place all ingredients in a blender and blend until smooth. Pour into prepared crust until about 1/4" from the top. Bake for 45 minutes. Cool 4 hours in the fridge before serving.
- 4.Top with whipped cream (or Cool Whip) before serving if desired.
- Notes
- Only fill the crust to 1/4" from the top. If you have extra cheesecake filling, place liners in mini muffin pans. Add a few graham crumbs to the bottom and fill 3/4 of the way. Bake 20 minutes.
pumpkin puree, cream cheese, sugar, sour cream, corn syrup, cinnamon, crust, butter, sugar, or, graham crust, cream for serving
Taken from www.epicurious.com/recipes/member/views/pumpkin-cheesecake-52500901 (may not work)