Easy Pumpkin Cheesecake

This blender version of the pumpkin cheese cake is not a real failure and requires a few minutes of preparation – rich and delicious as easy as pie!

You do not need fancy ingredients or techniques to make a rich and creamy cheesecake cake. This is prepared in a blender and poured into a graham crust for the perfect Thanksgiving dessert!

Why You Will Like This
One of my favorite things about autumn is all the amazing Pumpkin recipes! Baked in a traditional pumpkin pie or like bread, it just sounds warm and cozy!

This Pumpkin Cheesecake recipe should be called simpler than the pie, it is one of the fastest you can ever find!
Put all the ingredients in a blender for about 30 seconds, pour into the pie crust, and bake!
There is no need to bathe in water or in luxurious ways.
This cheesecake seems perfect all the time.

Ingredients
The rich cheesecake recipe starts with cream cheese, eggs and sugar. Like the New York Cheesecake, this recipe also has sour cream.

Pumpkin flavor comes from canned pumpkin puree (as well as pumpkin pie spices). While you can use home-made pumpkin puree, I find that it does not stand up well and the texture is not right so I recommend that it be included in the recipe.

Crump of Pumpkin Cheesecake
I have used both homemade or in-store to buy graham crusts in this recipe and I find that home-made graham crust is best because it holds better (slightly thicker). You only need 3 ingredients and you are pressed on a plate of pie to make it easier to make.

You can replace graham snap instead of ginger snap crumbs to change it a bit!

How to Make a Pumpkin Cheesecake
This would not have been so easy.

Combine crust ingredients in a bowl (according to the recipe below) and press on a 9 ″ plate pie.
Put all the cheesecake cake ingredients in a blender and beat until well combined.
Pour the filling into the crust and bake. Cool completely before serving and add whipped cream if desired.

Tips for the Perfect Cheese Cake
Make sure the ingredients (eggs and cheese cream) are room temperature.
Beat with a blender until combined, you do not want too much air in the batter.


Pour into crust until 1/4 “from the top so that it does not overflow.
If you have extra batter left in the blender, pour it into the mini muffin pans mini (add a small cookie below as a crust if you like) and bake for about 18 minutes or until set.
Many Pumpkin Desserts
Pumpkin Chocolate Chip Cookies
Mini Pumpkin Pie Cakes
Fluffy Pumpkin Dip
Pumpkin Crunch Cake
No Bake Pumpkin Cheesecake

Easy Pumpkin Cheesecake
PREPARE TIME 15 minutes
Cook TIME 45 minutes
COOL 4 hours
TOTAL TIME5 hours
SERVINGS8 servers
AUTHORHolly Nilsson
It’s as easy as a Pie Pumpkin Cheesecake! This rich, creamy pumpkin cheese cake is packed with warm fall spices and whipped cream!

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