Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert that combines a buttery graham cracker crust with a luscious pumpkin-flavored cream cheese filling. Perfect for fall or holiday gatherings, it requires no oven time and sets in the fridge for a smooth, rich consistency.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
Filling
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup heavy whipping cream, chilled
Topping
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to create the crust layer. Place it in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the canned pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix everything together until fully incorporated. In a separate bowl, whip the chilled heavy cream until stiff peaks form, then gently fold the whipped cream into the pumpkin mixture to maintain a light, airy texture.
- Assemble the Cheesecake: Spread the pumpkin cream cheese filling evenly over the chilled crust in the springform pan. Use a spatula to smooth the top for a neat finish.
- Chill: Cover the cheesecake and refrigerate it for at least 4 hours, or ideally overnight, to allow it to set properly and develop flavor.
- Serve: Before serving, garnish the cheesecake with whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for an inviting presentation and an extra hint of spice.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- For easier removal, run a knife around the edges of the springform pan before releasing the sides.
- This cheesecake tastes even better the next day as flavors meld while chilling.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
