Easy Pumpkin Cheesecake
User Reviews
5
Easy Pumpkin Cheesecake
Description
Easy Pumpkin Cheesecake features a blend of pumpkin puree, cream cheese, and spices set atop a homemade graham cracker crust. The filling is blended smooth and poured nearly to the top to avoid overflow during baking. Its creamy texture develops through baking and thorough chilling. Topped with whipped cream and a hint of nutmeg, this cheesecake balances the richness of cream cheese with the warm sweetness of pumpkin. It’s a straightforward dessert ideal for serving at holiday dinners or cozy fall occasions.
The crust mixes graham cracker crumbs with sugar and melted butter, pressed into a pie pan for a base that complements the spiced filling. The filling includes eggs and sour cream for added richness, with pumpkin pie spice or cinnamon providing the characteristic pumpkin flavor.
Adding the whipped cream topping just before serving adds a light contrast to the dense filling. Extra batter can be baked separately as mini cheesecakes, turning leftovers into convenient treats. Make sure to use room temperature ingredients and pulse the mixture gently in the blender to avoid incorporating too much air, ensuring a smooth, dense texture.
Ingredients
Pumpkin Cheesecake
- 1 cup pumpkin puree
- 8 ounces cream cheese
- 3 egg
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 tablespoons corn syrup corn syrup
- ½ teaspoon pumpkin pie spice or cinnamon
- Whipped Cream for serving, optional
Homemade Crust (or use store-bought)
- 1 ¼ cups graham cracker crumbs
- ½ cup granulated sugar
- ⅓ cup butter melted
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
- Pour the filling ¼ inch from the top edge of the crust to prevent overflow while baking.
- If extra batter remains, bake it in lined mini muffin pans for about 18 minutes to create mini cheesecakes.
- Use room temperature eggs and cream cheese to ensure smooth blending of ingredients.
- Blend the filling just until combined to avoid adding excess air, which can cause cracks.
- Cool the cheesecake completely in the refrigerator before slicing to set the texture properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 381 | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 116mg | 39% |
| Sodium | 279mg | 12% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 5515IU | 110% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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