EASY AS PIE PUMPKIN CHEESECAKE!

By janelle_tipton

A rich and creamy baked pumpkin cheesecake with warm fall spices and a creamy whipped topping.

Ingredients

• 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 or Pumpkin Pie Spice
• Store bought graham crust or homemade, directions below
• Whipped cream for serving optional
• HOMEMADE CRUST
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 1/4 cups graham crumbs

Details

Servings 8
Preparation time 5mins
Cooking time 50mins

Preparation

Step 1

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 1/4″ 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.
NUTRITION INFORMATION Calories: 381, Fat: 21g, Saturated Fat: 11g, Cholesterol: 116mg, Sodium: 279mg, Potassium: 158mg, Carbohydrates: 43g, Fiber: 1g, Sugar: 34g, Protein: 5g, Vitamin A: 110.3%, Vitamin C: 1.6%, Calcium: 6.6%, Iron: 7.7%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)