Easy as Pie! Pumpkin Cheesecake

• Produce

  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Cinnamon or pumpkin pie spice
  • 1 1/4 cups Graham crumbs
  • 1 cup Sugar
  • 1 Whipped cream

• Bread & Baked Goods

  • 1 Graham crust, Store bought

• Dairy

  • 1/3 cup Butter
  • 8 oz Cream cheese
  • 1/4 cup Sour cream

• Other

  • 2 tablespoons Karo (corn syrup

Found on spendwithpennies.com

Description

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)
• ⅓ cup melted butter
• ½ cup sugar
• 1¼ cups graham crumbs

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.
• 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.