Description
Indulge in a rich and creamy No-Bake Pumpkin Cheesecake that combines the warm spices of pumpkin pie with a smooth cheesecake texture, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup (112g) melted butter
- 15 ounces pumpkin puree
- 2/3 cup (120ml) heavy cream
- 24 ounces (680g) full-fat cream cheese
- 1 cup (110g) powdered sugar
- 1/2 cup (105g) brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
Instructions
- In a mixing bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
- Add melted butter and mix until coated like wet sand.
- Press the mixture into a 9-inch springform pan to form the crust and chill in the refrigerator.
- In a large mixing bowl, beat cream cheese with powdered sugar and brown sugar until smooth.
- Add pumpkin puree, pumpkin pie spice, and vanilla extract; mix until fully combined.
- Whip the heavy cream until soft peaks form, then gently fold it into the pumpkin mixture.
- Pour the pumpkin filling over the crust, smoothing it out evenly.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Serve topped with whipped cream and a dusting of cinnamon or nuts.
Notes
For a unique twist, consider trying different types of crust, such as Oreos or digestive biscuits. This cheesecake can be made dairy-free with alternative products.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pumpkin cheesecake, no-bake dessert, fall dessert, creamy cheesecake, easy cheesecake