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Pumpkin Cheesecake with Apple Topping

Apple and pumpkins in one great fall dessert.

Quick Facts

Prep Time: 10 minutes
Chill Time: 1 hour
Bake Time: 40 to 50 minutes
Yield: 10 servings


  • 12 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 tablespoon Argo® Corn Starch
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup Karo® Light OR Dark Corn Syrup
  • 1 (9-inch) graham cracker pie crust
  • 1 can (21 ounces) apple pie filling


  1. Preheat oven to 325°F.
  2. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer in a large bowl. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute. Pour mixture into crust. Note: If using a purchased pie crust, place on a baking sheet or pizza pan (for stability).
  3. Bake for 40 to 50 minutes; center of cheesecake will still appear soft. Cool, then chill for 1 hour. Serve with a dollop of apple pie filling.