Description
A creamy and delicious no-bake pumpkin cheesecake that requires no oven. Perfect for fall gatherings or any time you crave a rich dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Mix graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, cloves, and ginger. Mix well.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Pour the filling over the crust and smooth the top. Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a firmer texture, refrigerate overnight.
- Use full-fat cream cheese for the best consistency.
- Top with whipped cream or caramel sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
