Description
Indulge in this effortless, decadent No Bake Pumpkin Cheesecake that captures the cozy essence of autumn. Featuring a spiced graham cracker crust and a velvet-smooth pumpkin cream cheese filling, it offers a light, mousse-like texture that melts on the tongue. Requiring zero oven time and no complicated water baths, this fail-proof dessert is the perfect elegant solution for stress-free holiday entertaining or a sophisticated midweek treat.
Ingredients
2 1/4 cups graham cracker crumbs
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
Pinch of salt
1 cup cold heavy whipping cream
24 oz full-fat cream cheese, room temperature
1 cup pumpkin puree
3/4 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
Instructions
In a medium bowl, combine graham cracker crumbs, ginger, cinnamon, sugar, salt, and melted butter until it resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
Chill the crust in the refrigerator for at least 20 minutes.
In a chilled bowl, whip the heavy whipping cream until stiff peaks form; set aside.
In a separate large bowl, beat the room-temperature cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice until smooth and creamy.
Gently fold the whipped cream into the pumpkin mixture in three batches.
Pour the filling into the prepared crust, smoothing the top with a spatula.
Cover and refrigerate for at least 6 hours, preferably overnight, until set.
Notes
Ensure your cream cheese is completely at room temperature to avoid lumps.
Use real pumpkin puree, not pumpkin pie filling.
This cheesecake can be stored in the refrigerator for up to 5 days, or frozen for up to 1 month.
Serve with a dollop of fresh whipped cream and a sprinkle of cinnamon.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg