Description
This no bake pumpkin cheesecake is a creamy and easy fall dessert layered with a graham cracker crust and fluffy spiced pumpkin filling. A perfect Thanksgiving or holiday make-ahead treat with no oven required.
Ingredients
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 cup heavy cream, whipped to stiff peaks
Instructions
1. Mix graham cracker crumbs with melted butter until combined. Press into a springform pan to form the crust and chill.
2. Beat cream cheese in a large bowl until smooth.
3. Add powdered sugar and vanilla extract, mixing until well incorporated.
4. Fold in pumpkin puree and pumpkin pie spice until smooth and creamy.
5. In a separate bowl, whip heavy cream to stiff peaks.
6. Gently fold the whipped cream into the pumpkin mixture.
7. Spread the filling evenly over the chilled crust.
8. Cover and refrigerate for at least 6 hours or overnight before serving.
Notes
This cheesecake must chill for several hours to fully set.
Make sure the cream cheese is softened for easy mixing.
Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg