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No Bake Pumpkin Cheesecake

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A creamy and delightful no bake pumpkin cheesecake perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces full-fat block cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/2 cup powdered sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, cold
  • 1 cup whipped cream, for topping
  • 1/4 cup chopped pecans or graham crumbs, optional topping

Instructions

  1. Prepare the crust by mixing together the graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the fridge.
  2. Create the filling by beating softened cream cheese until smooth. Add pumpkin puree, brown sugar, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Beat together until smooth.
  3. Whip the cold heavy cream in a separate chilled bowl until stiff peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture.
  4. Assemble by spooning the filling into the chilled crust. Smooth the top and cover. Chill for at least 6 hours, preferably overnight.
  5. Serve by running a knife around the edge of the cheesecake. Release the springform pan and top with whipped cream and optional chopped pecans or graham crumbs.

Notes

Chilling the cheesecake overnight yields the best texture. For more spice, add extra cinnamon or nutmeg.

Nutrition

Find it online: https://www.spiritsdrink.com/no-bake-pumpkin-cheesecake-2/