Description
No Bake Pumpkin Cheesecake: Creamy, decadent dessert with pumpkin puree, cream cheese, and graham cracker crust. Quick, comforting, crowd-pleasing treat.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream, whipped to stiff peaks
Instructions
- Step 1: Prepare the Crust In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to create a compact, even layer. Place the crust in the refrigerator to chill while preparing the filling.
- Step 2: Create the Cream Cheese Base In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl frequently to ensure no cream cheese pockets remain. Add the sugar and continue beating until light and fluffy, about 1 minute more.
- Step 3: Incorporate the Pumpkin Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt to your cream cheese mixture. Beat on medium speed until thoroughly combined and smooth. The filling should now have a beautiful orange color and smell wonderfully aromatic.
- Step 4: Fold in Whipped Cream In a separate bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then carefully fold in the remaining whipped cream until no white streaks remain, maintaining as much air in the mixture as possible for a light, fluffy texture.
- Step 5: Assemble and Chill Pour the filling into your prepared crust, smoothing the top with an offset spatula. Gently tap the pan on the counter a few times to remove any air bubbles. Cover with plastic wrap without touching the surface and refrigerate for at least 6 hours, preferably overnight, until the no bake pumpkin cheesecake is completely set.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380 per serving
- Sugar: 22g
- Sodium: 330mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg