PUMPKIN CHEESECAKE

INGREDIENTS:


1 cup canned pumpkin

8 oz cream cheese

1/2 cup sugar

3 eggs

1/4 cup sour cream

2 tablespoons Karo Corn Syrup

1/2 teaspoon cinnamon

Graham Cracker Crust

Whipped cream for serving (optional)


DIRECTIONS:


Preheat oven to 350 degrees.

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 Cool Whip) before serving if desired.

Notes: Only fill the crust to 1/4" 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 3/4 of the way. Bake 20 minutes.

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