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!

a slice of pumpkin cheesecake with a bite

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 for easy pumpkin cheesecake

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.

pumpkin cheesecake ingredients in a blender

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!

steps for making a slice of pumpkin cheesecake

How to Make Pumpkin Cheesecake

This literally could not be easier.

  1. Combine crust ingredients in a bowl (per the recipe below) and press into a 9″ pie plate.
  2. Place all pumpkin cheesecake ingredients in the blender and pulse until well mixed.
  3. Pour the filling into the crust and bake. Cool completely before serving and top with whipped cream if desired.

a slice of pumpkin cheesecake in a pie plate

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

a slice of pumpkin cheesecake with a bite
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Easy Pumpkin Cheesecake

Easy as Pie Pumpkin Cheesecake! This rich and creamy baked pumpkin cheesecake is full of warm fall spices and a creamy whipped topping!
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 4 hours
Total Time 5 hours
Servings 8 servings

Ingredients  

Pumpkin Cheesecake

  • 1 cup canned pumpkin puree
  • 8 ounces cream cheese
  • 3 eggs
  • ½ cup sugar
  • ¼ cup sour cream
  • 2 tablespoons corn syrup corn syrup
  • ½ teaspoon pumpkin pie spices or cinnamon
  • whipped cream for serving optional

Homemade Crust (or use store-bought)

  • 1 ¼ cups graham crumbs
  • ½ cup sugar
  • 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.
5 from 30 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1slice | Calories: 381 | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 116mg | Sodium: 279mg | Potassium: 158mg | Fiber: 1g | Sugar: 34g | Vitamin A: 5515IU | Vitamin C: 1.3mg | Calcium: 66mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Easy Pumpkin Cheesecake on a plate and with a bite taken out with writing

Here are some other recipes you’ll love:

*Pumpkin Pie Crescents  *Pumpkin Pie Crunch  *No Bake Cheesecake Parfaits *

Recipe Adapted from Food Network Magazine
Pumpkin Cheesecake with a title

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About the author

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!
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Comments

  1. 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.

    1. 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.

      1. Does it get firm after it refrigerates, just baked one. Does a toothpick poke need to come out clean??

  2. 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?

    1. 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.

  3. 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!

  4. 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.

    1. 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.

  5. 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?

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

    Thanks!

  7. 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

  8. 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.