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Easy As Pie Pumpkin Cheesecake!
Ingredients
- 1 cup canned pumpkin puree
- 8 oz cream cheese
- ½ cup sugar
- 3 eggs
- ¼ cup sour cream
- 2 tablespoons Karo (corn syrup)
- ½ teaspoon cinnamon or Pumpkin Pie Spice
- Store bought graham crust (or homemade, directions below)
- Whipped cream for serving (optional)
- Homemade Crust
- ⅓ cup melted butter
- ½ cup sugar
- 1¼ cups graham crumbs
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Directions
- Preheat oven to 350 degrees.
- If making homemade crust, mix butter, sugar and graham crumbs until well combined. Place in a 9" pie pan and press along the sides and bottom.
- Filling
- Place all ingredients in a blender and blend until smooth. Pour into prepared crust until about ¼" from the top.
- Bake for 45 minutes.Cool 4 hours in the fridge before serving.
- Top with whipped cream (or whipped topping) and a pinch of nutmeg before serving if desired.
- Notes
- Only fill the crust to ¼" 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 ¾ of the way. Bake 20 minutes.
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