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!

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!

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!

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!

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!

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 as Pie! Pumpkin Cheesecake!

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!

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Ingredients:

Pumpkin Cheesecake

  • 1 cup canned pumpkin puree
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 2 tablespoons Karo (corn syrup)
  • 1/2 teaspoon cinnamon or Pumpkin Pie Spice
  • Store bought graham crust (or homemade, directions below)
  • Whipped cream for serving (optional)

Homemade Crust

  • 1/3 cup melted butter
  • 1/2 cup sugar
  • 1 1/4 cups graham crumbs

Directions:

  1. Preheat oven to 350 degrees.
  2. 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

  1. Place all ingredients in a blender and blend until smooth. Pour into prepared crust until about 1/4″ from the top.
  2. Bake for 45 minutes.Cool 4 hours in the fridge before serving.
  3. Top with whipped cream (or whipped topping) and a pinch of nutmeg before serving if desired.

Notes:

Only fill the crust to 1/4″ from the top. If you have extra cheesecake filling, place liners in mini muffin pans. Add a few graham crumbs to the bottom and fill 3/4 of the way. Bake 20 minutes.

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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
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!

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How to Make Easy as Pie Pumpkin Cheesecake!

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This post may contain affiliate links. Please read my disclosure policy.

Holly Nilsson

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!

83 comments on “Easy as Pie Pumpkin Cheesecake!”

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

  2. This pie looks delicious! Thank you for sharing!

  3. 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.

  4. 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!

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

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

  7. Yum! And so easy! Thanks for sharing

  8. Love cheese cake this one is great one for the fall season

  9. can I use pumpkin pie filling?

  10. 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)!

  11. My cream cheese never got smooth but I still love this recipe. Taste is still amazing.

  12. Can you replace the corn syrup for honey?

  13. 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!

    • 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!!

  14. i don’t have a blender, only a food processor. That should work as well, correct?

  15. What size of can for the pumpkin purée did you use?

  16. Hi do u need to use a blender

  17. Is the pumpkin purée a 15 oz can

  18. I don’t have a blender so can I use my food processor or mixer?

  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

  20. Is it the light or dark corn syrup to be used?

  21. Yum, and so easy!! Love the mini pie suggestion, too! :) :)

  22. 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.

  23. 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

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

    Thanks!

  25. 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?

  26. Where do u get the pumpkin puree never heard of it

  27. 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.

    • 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.

  28. 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!

  29. Can you bake more than one at a time.

  30. Do i cook the crust first?

  31. What about real pumpkin purée? Has anyone tried it in this recipe ?

  32. Love this! Going to make tomorrow!
    Thank you!

  33. Can I use glass square pan ???

  34. Looks so good

  35. What could pumkin can is replaced with fresh pumkin ? Its will make different taste ?

  36. 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?

  37. Is the corn syrup necessary???

  38. Can you use sweet potatoes instead of pumpkin mix ?

  39. What would happe if you don’t use the sour cream?

  40. 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.

  41. Super easy! I used this recipe to make exactly 18 mini pies for my co-workers!

  42. I used my squash instead of pumpkin. It was so good and easy

  43. If using a premise crust do I bake the pumpkin ingredients separately and then fill the crust?

  44. 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!

    Rating: 5
  45. I used room temperature eggs and cream cheeses and it still was lumpy.  How can I get it smooth?

  46. 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

    Rating: 5

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