This blender version of pumpkin cheesecake is literally no-fail and needs just a few minutes of prep – rich delicious and as easy as pie!
You don’t need fancy ingredients or techniques to make a rich and creamy baked pumpkin cheesecake. This one is prepped in the blender and poured into a graham crust for the perfect Thanksgiving dessert!
Why You’ll Love This
One of my favorite things about fall is all of the amazing Pumpkin recipes! Baked into a traditional pumpkin pie or even as a bread, it just screams warm and cozy!
- This Pumpkin Cheesecake recipe should’ve been named easier than pie, it’s one of the quickest you’ll ever find!
- Place all of the ingredients into the blender for about 30 seconds, pour it into a pie crust, and bake!
- No water bath or fancy techniques needed.
- This cheesecake turns out perfect every time.
Ingredients
A rich cheesecake recipe starts with cream cheese, eggs and sugar. Much like a New York Cheesecake, this recipe also has sour cream.
The pumpkin flavor comes from canned pumpkin puree (and pumpkin pie spice). While you can use homemade pumpkin puree, I find it doesn’t set up quite as well and the texture isn’t as good so I recommend canned for this recipe.
Crust for Pumpkin Cheesecake
I’ve used both homemade or store bought graham crusts in this recipe and I find that a homemade graham crust is best because it holds up better (it’s a bit thicker). You only need 3 ingredients and it’s pressed into the pie plate so it’s really easy to make.
You can substitute graham crumbs for ginger snap crumbs to change it up a bit!
How to Make Pumpkin Cheesecake
This literally could not be easier.
- Combine crust ingredients in a bowl (per the recipe below) and press into a 9″ pie plate.
- Place all pumpkin cheesecake ingredients in the blender and pulse until well mixed.
- Pour the filling into the crust and bake. Cool completely before serving and top with whipped cream if desired.
Tips for a Perfect Cheesecake
- Ensure ingredients (eggs and cream cheese) are room temperature.
- Pulse with the blender just until combined, you don’t want too much air in the batter.
- Pour into the crust until it is 1/4″ from the top so it doesn’t overflow.
- If you have extra batter left in the blender, pour it into lined mini muffin pans mini (place a bit of cookie in the bottom as a crust if you’d like) and bake about 18 minutes or until set.
- Cool completely in the fridge before cutting and serving.
More Pumpkin Desserts
- Pumpkin Chocolate Chip Cookies
- Mini Pumpkin Pie Cupcakes
- Fluffy Pumpkin Dip
- Pumpkin Crunch Cake
- No Bake Pumpkin Cheesecake
- Homemade Pumpkin Pie
Easy Pumpkin Cheesecake
Ingredients
Pumpkin Cheesecake
- 1 cup canned pumpkin puree
- 8 ounces cream cheese
- 3 eggs
- ½ cup sugar
- ¼ cup sour cream
- 2 tablespoons corn syrup corn syrup
- ½ teaspoon pumpkin pie spices or cinnamon
- whipped cream for serving optional
Homemade Crust (or use store-bought)
- 1 ¼ cups graham crumbs
- ½ cup sugar
- ⅓ cup melted butter
Instructions
- Preheat oven to 350°F.
Crust
- Mix graham crumbs, sugar, & butter until well combined. Place in a 9″ pie pan and press along the sides and bottom.
Filling
- Place all ingredients (except whipped cream) in a blender and blend until smooth. Pour into prepared crust until about ¼″ from the top.
- Bake for 45 minutes. Cool for 4 hours in the fridge.
- Top with whipped cream (or whipped topping) and a pinch of nutmeg before serving if desired.
Notes
- Ensure ingredients (eggs and cream cheese) are room temperature.
- Pulse with the blender just until combined, you don't want too much air in the batter.
- Pour into the crust until it is 1/4" from the top so it doesn't overflow.
- If you have extra batter left in the blender, pour it into lined mini muffin pans mini (place a bit of cookie in the bottom as a crust if you'd like) and bake about 18 minutes or until set.
- Cool completely in the fridge before cutting and serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Here are some other recipes you’ll love:
*Pumpkin Pie Crescents *Pumpkin Pie Crunch *No Bake Cheesecake Parfaits *
Recipe Adapted from Food Network Magazine
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What temperature do you cook this on? Thanks
This is baked at 350°F (step 1). Enjoy!
made this for the first time this Thanksgiving. We needed an easy recipe and this was the ticket. the only change up I made was
#1. I used Swerve in lieu of sugar.
#2 I cut out the corn syrup
#3 I used a pre-made pecan crust and a second pre-made chocolate walnut crust from diamond.
these options moved it to a Keto option…it was awesome! I will make it again for sure! thanks
I want to make this but I was wondering if I can substitute the sour cream for Greek yogurt?
I haven’t tried it so I can’t say for sure Roxxane, but I think that should work just fine! If you try it I would love to hear how it turns out!
I’m making this tomorrow. I don’t have corn syrup, can I use pancake syrup instead?
Hi Sara, corn syrup and pancake syrup do not have the same consistency so unfortunately I do not think that substitute would work
can I do this in a springform pan instead of a pie plate?
I haven’t tried it so I can’t say for sure Meredith. If you try it I would love to hear how it turns out!
Can i use a regular mixer instead of blender
We have had other readers make this recipe in mixers with great success L. To make sure the batter is smooth you may want to use the whisk attachment.
You think you could cut these out with a circle cutter to make into mini cheesecake bites? Thanks!
Hi Samantha, I have never tried that but that is a super cute idea. It should hold up okay for that, but I would love to hear how it turns out!
I gave the recipe five stars because it’s really good! The only thing is I’d suggest mixing the cream cheese and sugar together first and then adding in the other ingredients. This will take care of any possible clumping issues. Thank you and happy fall baking!
I made your pumpkin cheesecake today and it’s delicious..I couldn’t imagine how that would be wit two flavors blended together..but, it is awesome..will definitely make again and again..and so easy to make too..thanks for sharing this recipe!
What size can of pumpin?
This recipe uses 1 cup of pumpkin so any size can will work.
Is there anything I could substitute for the corn syrup? It is such an unhealthy ingredient that I avoid recipes that call for it, but if there is an acceptable substitute I would love to make this cheesecake. Thanks in advance for your reply.
Hi Yvonne, I have only made this recipe as listed but other readers have omitted the corn syrup and still have great results. You will have to let us know how it turns out for you!
Second time making this!! We love it!! Used 1 tablespoon of real maple syrup instead of the karo.
(never have it on hand) Yum!
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.
That is so funny because I cannot stand pumpkin pie but I love love this recipe!!! I love pumpkin cheesecake n this recipe is super simple to follow!
I’m sorry dear, but “Bake for 45 minutes. Cool 4 hours in the fridge before serving.” is NOT AN INGREDIENT
It’s listed as an instruction.
That’s rude. And clearly you can’t read; it’s in the Filling STEPS, as in INSTRUCTIONS.
How is she rude but you’re not? YOU were the rude one darling.
Wow rude ….awesome recipe super simple and super easy to follow xoxoxi
WHAT A JERK!
This sounds like a great recipe, will be making it for Thanksgiving!!!
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
Sorry for the confusion, we’ve updated the recipe to reflect the cooling time. Let us know how it works out for you!