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 AS PIE! PUMPKIN CHEESECAKE!
Prep Time 5 minutes
Servings 8 servings
Course Dessert
Cuisine AmericanIngredients
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
Instructions
- Preheat oven to 350 degrees.
- 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 1/4″ 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
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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Love you Holly! Thank you! Happy Thanksgiving
Thank you Pamela! Happy Thanksgiving to you and your family too!
Has anyone served this without a whipped topping? Is it just as good? Or is the whipped topping necessary?
Totally personal preference Nick. I love the addition of the whipped cream topping but the cheesecake itself is super delicious too!
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.
Can I make it 2 days in advance and put it in refrigerator?
That should be fine Mari. My only concern would be not helping myself to a slice before thanksgiving! ;)
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.
Hi just wondering what kind of sugar? White , brown or powdered sugar?
Hi Haley, we used a white sugar in this recipe.
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 Thanksgiving
Can I use a mixer for the Pumpkin Cheesecake instead of a blender??
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.
How do you print without the picture?
The recipe card automatically prints with the picture Marjorie as it is part of the recipe card. Enjoy the recipe!
Can hardly wait to try these wonderful, mouth watering recipes!
We can’t wait for you to try them either Martha! Let us know what you think.
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 results
I am glad you enjoyed this recipe Mary!
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.
LOL, those are sometimes the best creations! I love your topping idea, sounds so good!
15oz can of pumpkin purée?
You will only need 1 cup of the pumpkin puree.
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?
I’ve never tried doubling in the same pan and would worry that it may not set up right.
Should this be stored in the fridge if baked the day before thanksgiving? Thanks!
Yes, this should be refrigerated.
This looks so good. Going to make this weekend. I will use cinnamon Graham crackers for the crust.
Let me know how it turns out!
will this keep fine for 24 hours? want to make for thanksgiving this year and hoping to premake dessert
I’m sorry for the late reply, yes this keeps for 24 hours and can bemade ahead of time.
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
I used room temperature eggs and cream cheeses and it still was lumpy. How can I get it smooth?
Did you mix it in a blender? I would suggest blending it longer until smooth.
Can u freeze this pie if u make it b4 thurs
I haven’t tried freezing it (although I do think it would work). Let us know how it goes!
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!
If using a premise crust do I bake the pumpkin ingredients separately and then fill the crust?
I haven’t tried it that way. Please let us know how it works for you if you do try it!
I used my squash instead of pumpkin. It was so good and easy
What a great idea, I haven’t thought of serving it that way.
Do you bake the homemade graham cracker crust?
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 :)
Super easy! I used this recipe to make exactly 18 mini pies for my co-workers!
Great idea! Thank you for sharing!
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.
What would happe if you don’t use the sour cream?
It may be drier. I’ve only made this recipe as written so I can’t say for sure.
Can you use sweet potatoes instead of pumpkin mix ?
While I haven’t tried it I do think it would work. If you do try it, please let me know how it turns out for you!
Is the corn syrup necessary???
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.
Does it get firm after it refrigerates, just baked one. Does a toothpick poke need to come out clean??
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?
I have only tried this as written so I can’t say for sure how it would work.
What could pumkin can is replaced with fresh pumkin ? Its will make different taste ?
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.
Looks so good
Can I use glass square pan ???
That should work just fine.
Love this! Going to make tomorrow!
Thank you!
What about real pumpkin purée? Has anyone tried it in this recipe ?
IT CALLS FOR PUMPKIN PUREE :)
I used fresh pumpkin not the canned! Looks divine! Will let u know how it tastes!
Do i cook the crust first?
The crust doesn’t need to be precooked.
Can you bake more than one at a time.
Yes, that should work out just fine. The baking times will remain the same.
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!
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.
Where do u get the pumpkin puree never heard of it
Pumpkin puree is the same as canned pumpkin.
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?
I have only tried this recipe as written.
Your recipe does not indicate how many ounces the canned pumpkin should be. What was used in the recipe?
Thanks!
You will only need 1 cup so the smaller sized can should be plenty.
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
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.
Yum, and so easy!! Love the mini pie suggestion, too! :) :)
Is it the light or dark corn syrup to be used?
Either will work in this recipe, I used dark.
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
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
I don’t have a blender so can I use my food processor or mixer?
Thank should work just fine. You want to make sure the batter is smooth.
Is the pumpkin purée a 15 oz can
You will need 1 cup of puree so 15 oz will be plenty.
Hi if I buy the store bought Graham crust what size ? Is it 9 inch thanks
Hi do u need to use a blender
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.
What size of can for the pumpkin purée did you use?
The smaller can works as you only need 1 cup of puree in this recipe.
i don’t have a blender, only a food processor. That should work as well, correct?
That should work just fine. You just want to ensure the ingredients are fully mixed and smooth.
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!!
Can you replace the corn syrup for honey?
I haven’t tried it but I think that would work.
Great idea. Honey is so good for you
My cream cheese never got smooth but I still love this recipe. Taste is still amazing.
I’m so glad you loved it Renee! Were both the cream cheese and the eggs room temperature? If not, that could maybe help.
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)!
I’m so glad you and your family enjoyed it! :)
can I use pumpkin pie filling?
I haven’t tried it with pumpkin pie filling, so I’m not sure how it would work.
Love cheese cake this one is great one for the fall season
Yum! And so easy! Thanks for sharing
That’s the best looking Pumpkin Pie I’ve ever seen!! Adding it to Top 15 from Foodtastic Friday! Thanks for sharing!
Great Pie, it looks awesome! Thank you so much for sharing with Full Plate Thursday and hope your weekend was great!
Miz Helen
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!
Great idea! I so agree!
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.
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.
My husband has Diabetes, so I am always looking for substitutes. Will it work with Sugar-Free Maple Syrup?
I think it will work! :)
Mead, you can check out Holly’s Easy Low Carb website for more low carb recipes!
This pie looks delicious! Thank you for sharing!
This pie looks awesome! I love easy desserts that are more hands off than not. Can’t wait to try it!