Description
Indulge in the creamy and luscious flavors of fall with this delightful No-Bake Pumpkin Cheesecake. Perfect for Thanksgiving or any autumn gathering, this easy-to-make dessert will impress your guests with its rich pumpkin spice taste and velvety texture.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Garnish:
- Whipped cream
- Ground cinnamon
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and chill.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar, pumpkin puree, spice, and vanilla; blend well.
- Whip the Cream: In a separate bowl, whip heavy cream to stiff peaks. Fold into the pumpkin mixture.
- Assemble: Pour filling over crust, smooth the top, and refrigerate for at least 6 hours.
- Serve: Garnish with whipped cream and cinnamon before serving.
Notes
- For extra flavor, use gingersnap cookies instead of graham crackers for the crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 290mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
