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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Super easy! I used this recipe to make exactly 18 mini pies for my co-workers!
Great idea! Thank you for sharing!
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.
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.
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.
Is the nutritional info provided including your homemade pie crust?
Hi Tyler, yes the pie crust is included in the nutritional info :)
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.