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!
5 from 4 votes
Review Recipe

EASY AS PIE! PUMPKIN CHEESECAKE!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Author Holly Nilsson
Course Dessert
Cuisine American
A rich and creamy baked pumpkin cheesecake with warm fall spices and a creamy whipped topping.
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Ingredients

PUMPKIN CHEESECAKE
  • 1 cup canned pumpkin puree
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 2 tablespoons Karo corn syrup
  • 1/2 teaspoon cinnamon or Pumpkin Pie Spice
  • Store bought graham crust or homemade, directions below
  • Whipped cream for serving optional
HOMEMADE CRUST
  • 1/3 cup melted butter
  • 1/2 cup sugar
  • 1 1/4 cups graham crumbs

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Instructions

  1. Preheat oven to 350 degrees.
  2. If making homemade crust, mix butter, sugar and graham crumbs until well combined. Place in a 9″ pie pan and press along the sides and bottom.
FILLING
  1. Place all ingredients in a blender and blend until smooth. Pour into prepared crust until about 1/4″ from the top.
  2. Bake for 45 minutes.Cool 4 hours in the fridge before serving.
  3. Top with whipped cream (or whipped topping) and a pinch of nutmeg before serving if desired.
Nutrition Information
Calories: 381, Fat: 21g, Saturated Fat: 11g, Cholesterol: 116mg, Sodium: 279mg, Potassium: 158mg, Carbohydrates: 43g, Fiber: 1g, Sugar: 34g, Protein: 5g, Vitamin A: 5515%, Vitamin C: 1.3%, Calcium: 66%, Iron: 1.4%

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

Keyword pumpkin cheesecake