Easy Pumpkin Cheesecake – Spend With Pennies

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.

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.

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

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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