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Easy As Pie Pumpkin Cheesecake - Super Easy & Delicious!
Food & Drink
1 cup canned pumpkin puree
8 oz cream cheese
½ cup sugar
¼ cup sour cream
2 tablespoons Karo (corn syrup)
½ teaspoon cinnamon
⅓ cup melted butter
½ cup sugar
1¼ cups graham crumbs
Store bought graham crust
Whipped cream for serving (optional)
Preheat oven to 350 degrees.
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 Cool Whip) before serving if desired.
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.
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