Pumpkin Cheesecake with Apple Topping
Apple and pumpkins in one great fall dessert.
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
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
Preheat oven to 325°F.
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).
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.