Ingredients
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)
Preparation
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.
