Easy as Pie Pumpkin Cheesecake!


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A rich and creamy baked pumpkin cheesecake with warm fall spices and a creamy whipped topping.  This luscious dessert recipe takes just 5 minutes of prep time and gives perfect results every time!

Pumpkin Cheescake on a white plate with text

One of my favorite things about fall is all of the amazing Pumpkin recipes! Baked into a pie or even as a quick Pumpkin inspired snack, pumpkin just screams warm cozy fall to me!

This Pumpkin Cheesecake recipe should’ve been named easier than pie, it’s one of the quickest you’ll ever find!  It literally takes just a few minutes to prepare; just toss all of the ingredients into the blender and pour it into a pie crust and bake!  Just like that, it turns out perfect every time!

Slice of pumpkin cheesecake on a white plate with a bite taken out of it

When pouring this into the crust, you’re going to want to ensure it’s about 1/4″ from the top so it doesn’t overflow.  If you have a little bit of extra batter left in your blender,  just pour it into lined mini muffin pans mini and bake about 18 minutes or until set! Perfect little bite sized testers!

Whole pumpkin cheesecake with a slice removed from it

I’ve used both homemade or store bought graham crusts in the recipe with perfect results! Pumpkin Pie Spice is a mixture I don’t use very often so I usually just mix up a small batch at home in the fall since I have all of the ingredients on hand anyhow! I top this with whipped topping or homemade whipped cream and a little pinch of fresh nutmeg.

Things you’ll need for this recipe: 

*Graham Crust  *Canned Pumpkin *Pie Plate *

Slice of pumpkin cheesecake on a white plate, with a pumpkin in the background
5 from 10 votes
Review Recipe

Easy Pumpkin Cheesecake

Prep Time 5 minutes
Cook Time 45 minutes
Cooling time 4 hours
Total Time 4 hours 50 minutes
Servings 8 servings
Author Holly Nilsson
A rich and creamy baked pumpkin cheesecake with warm fall spices and a creamy whipped topping.

Ingredients

Pumpkin Cheesecake
  • 1 cup canned pumpkin puree
  • 8 ounces cream cheese
  • ½ cup sugar
  • 3 eggs
  • ¼ cup sour cream
  • 2 tablespoons Karo corn syrup
  • ½ teaspoon cinnamon or Pumpkin Pie Spice
  • graham crust store bought or homemade, directions below
  • Whipped cream for serving optional
Homemade Crust
  • cup melted butter
  • ½ cup sugar
  • 1 ¼ cups graham crumbs

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Instructions

  • Preheat oven to 350°F.
  • If making homemade crust, mix butter, sugar and graham crumbs until well combined. Place in a 9″ pie pan and press along the sides and bottom.
Filling
  • 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 whipped topping) and a pinch of nutmeg before serving if desired.

Nutrition Information

Serving: 1slice, Calories: 381, Carbohydrates: 43g, Protein: 5g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 116mg, Sodium: 279mg, Potassium: 158mg, Fiber: 1g, Sugar: 34g, Vitamin A: 5515IU, Vitamin C: 1.3mg, Calcium: 66mg, Iron: 1.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pumpkin cheesecake
Course Dessert
Cuisine American

Here are some other recipes you’ll love:

*Pumpkin Pie Crescents  *Pumpkin Pie Crunch  *No Bake Cheesecake Parfaits *

Recipe Adapted from Food Network Magazine
Pumpkin Cheesecake with a title

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Second time making this!! We love it!! Used 1 tablespoon of real maple syrup instead of the karo.
    (never have it on hand) Yum!

  2. This is so good! Even the pumpkin pie haters in my family LOVE this desert. It is so light and creamy, I highly recommend it.5 stars

  3. I’m sorry dear, but “Bake for 45 minutes. Cool 4 hours in the fridge before serving.” is NOT AN INGREDIENT

  4. I’m going to try this sounds really good, but cooling in time Should definitely be counted in as the total time because I got this thinking that it was gonna be a quick last minute thing which hopefully I still should have time because I want to make it but it definitely should be included in

    1. Sorry for the confusion, we’ve updated the recipe to reflect the cooling time. Let us know how it works out for you!

    1. Totally personal preference Nick. I love the addition of the whipped cream topping but the cheesecake itself is super delicious too!

    2. I loved this easy recipes. The only change I made was not adding the corn syrup and still was so delicate easy and very light. I loved it. Thanks.

    1. That should be fine Mari. My only concern would be not helping myself to a slice before thanksgiving! ;)

  5. It was very good. I should’ve let the cream cheese soften a bit more. I had Cream cheese pieces in the pie. I didn’t use Karo syrup I used 1 table spoon of brown sugar instead. I also added all spice, nutmeg pumpkin spice and cinnamon. It was very good.

      1. Thanks so much for getting back to me so quickly. Just made this today and between hubby and the kiddos it’s already gone lol definitely going to make several of them for Thanksgiving5 stars

    1. We have had other readers make this recipe in mixers with great success Carolyn. To make sure the batter is smooth you may want to use the whisk attachment.

    1. The recipe card automatically prints with the picture Marjorie as it is part of the recipe card. Enjoy the recipe!

  6. I have made this with Stevia, light cream cheese and light sour cream. Very please with results. I also opted not to include the corn syrup. Thrilled with the results5 stars

  7. I made your recipe last week but made a little boo boo in that I used my largest springform pan…whoops. Needless to say it was only about 2” thick, so I ran to the store to see what I could find to add to it (it was for my husbands work so it had to be better), I got cheesecake pudding mixed it with cool whip & pumpkin pie spice and loaded it on top. He came home and said they wanted the recipe for it! How do you give a recipe you goofed up on? I’m trying it in the right pan tonight and am adding the pudding cool whip mix just to see how it does, I didn’t get to sample the other one.. fingers crossed once again.  But the filling is yours and it’s awesome.5 stars

  8. My springform pan is 9″ but deeper than normal. When I pour the mixture in pan, I still have about 1.5″. Can I double the recipe and fill it to the top with 1/4″ to spare still?

  9. I made this, this past weekend and as picky as my son is, he loved it and so did I…I have 2 in the oven now to take to work tonight! Yummy! First time I used my mixer and my cream cheese did not mix well it did but left lil tiny white chunk pieces but was still divine and so delicious! This time I used my mixer but put my whisk in it rather than the two regular mixers and the cream cheese mixed up well! Great easy recipe. ツツ5 stars

  10. This light, fluffy Thanksgiving flavored dessert is absolutely scrumptious! I substituted honey for the Karo syrup and love the pumpkin spice flavor. Light on the nutmeg over whipped cream topping as it will detract from the pumpkin spice flavor! Am making this again it was so good and easy!5 stars

        1. Hi Mari, we bake it once filled with the pumpkin cheesecake filling. You don’t need to pre-bake this crust, or bake it separately! Enjoy :)

  11. Super easy to make, but, at 350 degrees, no way was 45 minutes long enough. I baked it an hour until the middle.was firm.

    1. You could certainly try making it without however I can’t say for sure how it would change the results. I’ve only made the recipe as written.

  12. I want to make this right now!! Literally. I’m wondering if I can add extra cream cheese and it’ll still come out fine?

    1. I haven’t tried this with fresh pumpkin so I can’t say for sure. You’ll just want to ensure that your pumpkin is very well drained.

  13. This is in the oven now. I used Splenda for the sweetener, and took a Sugar Free cake mix with added pecans and butter and made my own crust. Smells and looks divine!

  14. Hi Holly!
    I want to use mini graham cracker pie crusts, but am just unsure how long to bake them for? Would it be the 20 minutes like you suggest for the mini muffin? They’re 3 inches across, so I’m scared it won’t be enough.

    1. I haven’t cooked these in small graham crusts so I can’t say for sure. It would likely be a little bit longer than a mini muffin pan. You’ll just want to make sure it’s set.

  15. Can I make this for a diabetic? Can I replace the sugar with stevia? What about the corn syrup if I can’t have sugar, honey or maple syrup?

  16. Your recipe does not indicate how many ounces the canned pumpkin should be. What was used in the recipe?

    Thanks!

  17. I think it would have done better without the corn syrup. It was already super sweet. I am going to try it next time with no corn syrup and see how it turns out

  18. SOUNDS WONDERFUL. I PLAN TO EXPERIMENT MAKING IT SUGAR-FREE,
    AND PERHAPS USING REDUCED FAT IN THE CREAM CHEESE.
    BEING A DIABETIC IS NOT FUN, BUT WE CAN MAKE IT WORK!
    THANKS FOR SHARING.

  19. What is the calorie content for each slice? How big are the slices? I am currently a WLS patient and need to log my food and calories. Would love to make this for thanksgiving

    1. You can use a mixer or a hand blender if you prefer. You just want to ensure all of the ingredients are smooth and well mixed.

  20. This is perfect and it’s easy! I hoard Trader Joe’s pumpkin pie spice all year since it’s seasonal. At like 2 bucks a jar, it’s a savior!

    1. You always know the best stuff to buy, sounds like yet another Trader Joe’s product I’m going to need to get my hands on!! I really need to move closer to a TJs. LOL!!

    1. I’m so glad you loved it Renee! Were both the cream cheese and the eggs room temperature? If not, that could maybe help.

  21. I made this today and my whole family loved it!! I especially like how quick and easy it is to make (particularly with a newborn baby at home)!

  22. That’s the best looking Pumpkin Pie I’ve ever seen!! Adding it to Top 15 from Foodtastic Friday! Thanks for sharing!

  23. Great Pie, it looks awesome! Thank you so much for sharing with Full Plate Thursday and hope your weekend was great!
    Miz Helen

  24. Oh my goodness, this sounds divine! I love pumpkin pie, but my husband’s more a cheesecake man, so this would be perfect. I’m also a major fan of the quick prep. Thanks for sharing. Pinning!

  25. Replace the sugar with Splenda or other sweetener. Replace the corn syrup with sugar mixed with water. Replace the graham crackers with ground up almonds or pecans. Now you have a low carb recipe. Corn syrup is the worst thing to put into your body. Look at the rise of corn syrup in the food industry and diabetes.

    1. Great substitutions. The corn syrup in this recipe is a different product than the High Fructose Corn Syrup that companies are putting in processed products. :) It can be replaced with real Maple Syrup if you prefer.

  26. This pie looks awesome! I love easy desserts that are more hands off than not. Can’t wait to try it!