EASY AS PIE! PUMPKIN CHEESECAKE!
Cook Time 45 minutes
Total Time 50 minutes
A rich and creamy baked pumpkin cheesecake with warm fall spices and a creamy whipped topping.
- 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
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 1/4 cups graham crumbs
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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 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.
, 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.)
Keyword pumpkin cheesecake
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