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
Easy Pumpkin Cheesecake
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
- 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.
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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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Love you Holly! Thank you! Happy Thanksgiving
Thank you Pamela! Happy Thanksgiving to you and your family too!
Has anyone served this without a whipped topping? Is it just as good? Or is the whipped topping necessary?
Totally personal preference Nick. I love the addition of the whipped cream topping but the cheesecake itself is super delicious too!
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.
Can I make it 2 days in advance and put it in refrigerator?
That should be fine Mari. My only concern would be not helping myself to a slice before thanksgiving! ;)
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.
Hi just wondering what kind of sugar? White , brown or powdered sugar?
Hi Haley, we used a white sugar in this recipe.
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 Thanksgiving
Can I use a mixer for the Pumpkin Cheesecake instead of a blender??
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.
How do you print without the picture?
The recipe card automatically prints with the picture Marjorie as it is part of the recipe card. Enjoy the recipe!
Can hardly wait to try these wonderful, mouth watering recipes!
We can’t wait for you to try them either Martha! Let us know what you think.
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 results
I am glad you enjoyed this recipe Mary!
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.
LOL, those are sometimes the best creations! I love your topping idea, sounds so good!
15oz can of pumpkin purée?
You will only need 1 cup of the pumpkin puree.
Can this be made ahead and frozen, then thawed?
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!
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?
I’ve never tried doubling in the same pan and would worry that it may not set up right.
Should this be stored in the fridge if baked the day before thanksgiving? Thanks!
Yes, this should be refrigerated.
This looks so good. Going to make this weekend. I will use cinnamon Graham crackers for the crust.
Let me know how it turns out!
will this keep fine for 24 hours? want to make for thanksgiving this year and hoping to premake dessert
I’m sorry for the late reply, yes this keeps for 24 hours and can bemade ahead of time.
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
I used room temperature eggs and cream cheeses and it still was lumpy. How can I get it smooth?
Did you mix it in a blender? I would suggest blending it longer until smooth.
Can u freeze this pie if u make it b4 thurs
I haven’t tried freezing it (although I do think it would work). Let us know how it goes!
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!
If using a premise crust do I bake the pumpkin ingredients separately and then fill the crust?
I haven’t tried it that way. Please let us know how it works for you if you do try it!
I used my squash instead of pumpkin. It was so good and easy
What a great idea, I haven’t thought of serving it that way.
Do you bake the homemade graham cracker crust?
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 :)