Pumpkin Cheese Cake

By JimMac

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 (or use commercial Graham Crumb crust)
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 1/4 cups graham crumbs

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 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.