by Holly
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!
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!
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!
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 *
Easy Pumpkin Cheesecake
Prep Time 5 minutes
Servings 8 servings
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
- ⅓ cup melted butter
- ½ cup sugar
- 1 ¼ cups graham crumbs
Follow Spend with Pennies on Pinterest
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
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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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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.
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.
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!
Love you Holly! Thank you! Happy Thanksgiving
Thank you Pamela! Happy Thanksgiving to you and your family too!