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


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
5 from 45 votes↑ Click stars to rate now!
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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


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


  • Preheat oven to 350°F.


  • Mix graham crumbs, sugar, & butter until well combined. Place in a 9″ pie pan and press along the sides and bottom.


  • 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.


  • 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 45 votes

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 in a pan with writing


Easy Pumpkin Cheesecake on a plate with a title
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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Recipe Rating


    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

      1. I haven’t tried freezing this so I can’t say for sure RJ but it should freeze just fine! If you try it I would love to hear how it turns out!

  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 :)