Description
A creamy and delightful No-Bake Pumpkin Cheesecake that captures the essence of fall with every bite.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped cream
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until fully coated, then press firmly into the bottom of a 9-inch springform pan.
- Make the filling: Beat the softened cream cheese in a large bowl until smooth. Gradually add the powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice; mix until well-blended.
- Incorporate whipped cream: Gently fold the whipped cream into the pumpkin mixture using a spatula, maintaining its airy texture.
- Assemble the cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 240 minutes, preferably overnight, until set.
- Serve: Release the cheesecake from the springform pan, top with whipped cream and a sprinkle of cinnamon, and enjoy!
Notes
For best flavor, use pure pumpkin puree instead of pie filling to avoid added sugars.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, no-bake, autumn dessert, fall recipe, Thanksgiving dessert