Description
Indulge in the comforting flavors of fall with this easy No-Bake Pumpkin Cheesecake. This delightful dessert combines creamy pumpkin filling and a buttery graham cracker crust, making it a perfect addition to any gathering or holiday celebration. With minimal preparation and no baking required, you can create an impressive treat that’s sure to please both family and friends. Simply chill it in the refrigerator, and you’ll have a rich, luscious cheesecake ready to serve at your next event. Enjoy each bite as it melts in your mouth, embodying all the warmth of autumn!
Ingredients
Scale
- 1–1/2 cups graham cracker crumbs
- 2 teaspoons Sugar
- 1/3 cup melted butter
- 1/2 teaspoon Cinnamon
- 16 ounces cream cheese, softened (2 blocks)
- 1/2 cup Sugar
- 1/2 cup Brown sugar
- 1 (15 ounce) can pumpkin puree (about 2 cups minus 2 Tablespoons)
- 1 teaspoon Vanilla extract
- 1 Tablespoon Pumpkin pie spice
- 16 ounces whipping cream (35%) (473 mL)
Instructions
- Prepare the crust by combining graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl. Press firmly into the bottom of a springform pan and refrigerate.
- In another bowl, beat softened cream cheese with sugar, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
- Whip heavy cream in a separate bowl until stiff peaks form. Gently fold into the pumpkin mixture.
- Pour the filling over the chilled crust and smooth out the top. Cover and refrigerate for at least 4 hours or overnight.
- Once set, slice and serve chilled.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 23g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg