Description
A creamy, spiced autumn dessert that requires no baking and sets in the refrigerator for a velvety texture. This no-bake pumpkin cheesecake is perfect for fall gatherings and easy to prepare ahead of time.
Ingredients
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl until evenly coated and press into the bottom of a springform pan to form the crust. Refrigerate crust while preparing the filling.
2. Beat softened cream cheese with granulated sugar and brown sugar until smooth and fluffy using a hand mixer or stand mixer.
3. Add pumpkin puree, vanilla extract, pumpkin pie spice, ground cinnamon, and salt to the cream cheese mixture and blend until uniform in color and texture.
4. Gently fold in whipped topping or whipped cream with a spatula until the filling is light and airy.
5. Pour the filling over the chilled crust and smooth the top with a spatula for a clean finish.
6. Refrigerate the assembled cheesecake for at least 5 to 6 hours or overnight to allow it to set properly.
7. Before serving, garnish with whipped cream, a drizzle of caramel, or a sprinkle of crushed graham crackers and a dusting of cinnamon if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: dessert
- Method: no-bake
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 50
Keywords: pumpkin cheesecake, no-bake cheesecake, fall dessert, easy cheesecake, pumpkin dessert, cream cheese dessert, holiday dessert