Description
A creamy and spiced no-bake pumpkin cheesecake that sets in the fridge. Perfect for fall desserts without turning on the oven.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Place pan in freezer for 15 minutes.
- Beat cream cheese, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice until smooth.
- Whip heavy cream and powdered sugar together until stiff peaks form.
- Fold whipped cream into the pumpkin mixture.
- Spread filling over the crust.
- Refrigerate for at least 6 hours or overnight.
- Serve chilled.
Notes
- Use full-fat cream cheese for best texture.
- Pumpkin pie spice can be replaced with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
- Chill for 8 hours for a firmer set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg