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!

Pumpkin Cheescake on a white plate with text

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!

Slice of pumpkin cheesecake on a white plate with a bite taken out of it

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!

Whole pumpkin cheesecake with a slice removed from it

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.

More Pumpkin Favorites

Slice of pumpkin cheesecake on a white plate, with a pumpkin in the background
5 from 15 votes
Review Recipe

Easy Pumpkin Cheesecake

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

Ingredients

Pumpkin Cheesecake

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

Homemade Crust (or use store-bought)

  • 1 ¼ cups graham crumbs
  • ½ cup sugar
  • cup melted butter

Follow Spend with Pennies on Pinterest

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.

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.)

Keyword pumpkin cheesecake
Course Dessert
Cuisine American

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

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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!

More Posts by Holly

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Comments

    1. Totally personal preference Nick. I love the addition of the whipped cream topping but the cheesecake itself is super delicious too!

    2. 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.

    1. That should be fine Mari. My only concern would be not helping myself to a slice before thanksgiving! ;)

  1. 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.

      1. 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 Thanksgiving5 stars

    1. 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.

    1. The recipe card automatically prints with the picture Marjorie as it is part of the recipe card. Enjoy the recipe!

  2. 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 results5 stars

  3. 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.5 stars

  4. 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?

  5. 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5 stars

  6. 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!5 stars

      1. 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 :)