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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Fussell

Category:
Category:

Ingredients:  
Ingredients:  
1 cup canned pumpkin puree
8 oz cream cheese
cup sugar
3 eggs
cup sour cream
2 tablespoons Karo (corn syrup)
teaspoon cinnamon or Pumpkin Pie Spice
Store bought graham crust (or homemade, directions below)
Whipped cream for serving (optional)

Homemade Crust
⅓ cup melted butter
cup sugar
1 cups graham crumbs

Directions:
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.
Filling
Place all ingredients in a blender and blend until smooth. Pour into prepared crust until about " 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.

Number Of Servings:
Number Of Servings:
5-8
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
Only fill the crust to " 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 of the way. Bake 20 minutes.

 

 

 

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