No Bake Pumpkin Cheesecake
A creamy, spiced no-bake pumpkin cheesecake with a graham cracker crust, perfect for fall desserts. Chilled to perfection without the need for an oven.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.5 cup graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
Filling
- 24 oz cream cheese, softened 3 (8 oz) packages
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar for whipped cream
Instructions
Preparation Steps
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat cream cheese until smooth and creamy, about 2 minutes.
- Add pumpkin puree, 1 cup powdered sugar, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat until fully combined and smooth.
- In a separate bowl, whip heavy cream and 2 tablespoons powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Remove from springform pan before serving. Optionally garnish with whipped cream and a sprinkle of cinnamon.
Notes
For best results, use full-fat cream cheese and chill the cheesecake overnight. This dessert is ideal for Thanksgiving or any autumn gathering.