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
Ingredients
Pumpkin Cheesecake
- 1 cup pumpkin puree
- 8 ounces cream cheese
- 3 eggs
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 tablespoons corn syrup corn syrup
- ½ teaspoon pumpkin pie spice or cinnamon
- whipped cream for serving, optional
Homemade Crust (or use store-bought)
- 1 ¼ cups graham cracker crumbs
- ½ cup granulated 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.
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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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.
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!