5 minute pumpkin cheesecake

Name: 5 Minute Pumpkin Cheesecake
Prep time: 5 min
Cook time: 45 min
Ingredients: 1 cup(s) canned pumpkin puree; 8 ounce(s) cream cheese, room temperature; 1/2 cup(s) granulated sugar (splenda or similar sweeteners may be substituted); 3 - eggs, room tempertature; 1/4 cup(s) sour cream; 2 tablespoon(s) karo (corn syrup); 1-2 tablespoon(s) pumpkin pie spice; - graham cracker pie crust; - whipped cream fro serving

(2 RATINGS)

90 Pinches 1 Photo

Kristin D

Clearfield, UT

Updated on Sep 30, 2013

I actually threw this together the other day when I had to bring something sweet to a friend's potluck. It took 5 minutes to set up and turned out great! :)

Rate

prep time 5 Min

cook time 45 Min

method ---

yield

Ingredients

1 cup canned pumpkin puree
8 ounces cream cheese, room temperature
1/2 cup granulated sugar (splenda or similar sweeteners may be substituted)
3 - eggs, room tempertature
1/4 cup sour cream
2 tablespoons karo (corn syrup)
1-2 tablespoon pumpkin pie spice
- graham cracker pie crust
- whipped cream fro serving

How To Make 5 minute pumpkin cheesecake

Step 1

Preheat the oven to 350 F.

Step 2

Place all filling ingredients in a blender and blend until smooth. (You can also use a large mixing bowl and a hand mixer. Whatever you have available.)
Step 3

Pour into pie crust until about 1/4 from the top. Bake for 45 minutes. Let cool for about 4 hours or overnight in the fridge before serving. Top with whipped cream or your favorite whipped topping.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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