No Bake Pumpkin Cheesecake

Nothing says fall quite like a creamy no bake pumpkin cheesecake This easy dessert combines everything I love about pumpkin pie and cheesecake but skips the fuss of the oven The first time I brought this to a family gathering it disappeared in minutes and now I get requests every autumn

I first threw this together before a last minute Friendsgiving and it became the star of the dessert table My picky eater niece even asked for seconds

Ingredients

• Nilla Wafers: provides a sweet crisp base that pairs perfectly with the creamy filling Look for golden round wafers with no cracks for best texture
• Pumpkin pie spice: brings warm autumn flavor Use a fresh blend for the boldest taste or make your own at home
• Salted butter melted: helps the crust stick together Choose butter with a rich flavor for best results
• Cream cheese softened: forms the decadent base Aim for full fat blocks left at room temperature for creaminess
• Dark brown sugar: adds deep molasses notes and helps mellow the tang of cream cheese Press it firmly in the measuring cup so you get just the right amount
• Pumpkin puree: not pumpkin pie filling adds moisture color and classic fall taste Read the label to make sure you have pure pumpkin
• Vanilla extract: enhances every flavor element Real vanilla will really shine in a no bake dish
• Whipped topping: such as Cool Whip gives fluffiness and makes this cake set smoothly Thaw in the fridge before using for easy folding
• Caramel sauce: for drizzling creates an extra decadent finish Choose a thick sauce for less mess
• Whipped cream: makes for beautiful piping or swoops on top Opt for a stabilized version if you want intricate toppings

Instructions

Make the Wafer Crust:

Process whole Nilla Wafers with pumpkin pie spice in a food processor until you see fine crumbs Pause and scrape down the sides so everything gets crushed Save two tablespoons of these crumbs in a bowl for topping later

Incorporate Butter into Crumbs:

Pour melted salted butter into the processor with the crumbs Pulse until you notice all the crumbs look moistened and shiny This helps the crust press together and taste rich

Press the Crust:

Dump the crumb mixture into a nine inch springform pan and press it evenly across the bottom using your fingertips or the bottom of a glass Make sure the whole base is firmly packed Cover and freeze to set up while you prepare the filling

Whip Cream Cheese and Sugar:

Place softened cream cheese and packed brown sugar in the bowl of a stand mixer Beat on medium speed for four to five minutes until fluffy and lighter in color Pause and scrape down the bowl a few times for a silky texture

Blend in Pumpkin and Spice:

Add pumpkin puree vanilla extract and pumpkin pie spice Mix at a low speed just until it is smooth and everything is completely blended Stop and scrape so no lumps of cream cheese remain

Fold in Whipped Topping:

Add three cups of thawed whipped topping to the bowl Use a spatula to gently fold it in taking care not to deflate the mixture Gently fold until you do not see any streaks left

Fill and Smooth:

Spoon the pumpkin cheesecake batter onto the chilled crust and smooth it into an even layer Use an offset spatula for a neat finish

Chill to Set:

Cover the pan with plastic wrap and place in the fridge overnight or at least six hours That wait sets the filling so your cheesecake slices cleanly

Top Before Serving:

Remove the ring from your springform pan Before serving dollop or pipe on the rest of the whipped topping Sprinkle with the reserved Nilla Wafer crumbs and a little more pumpkin pie spice for a pretty look

Finish and Slice:

Cut slices with a thin sharp knife for the cleanest edges Drizzle caramel sauce over each slice right before serving if you like

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Pumpkin puree is my favorite ingredient here because it brings a natural sweetness and the most beautiful color I remember making this the first time the canned pumpkin tasted so fresh that my family kept asking if I roasted my own

Storage Tips

Leftover cheesecake stores amazingly well in the fridge for up to four days Just cover the pan tightly with plastic wrap If you want to freeze wrap individual slices in plastic and store in an airtight container for up to one month To defrost let them sit in the refrigerator overnight

Ingredient Substitutions

Try graham crackers or speculoos cookies instead of Nilla Wafers for a different crust If you do not have dark brown sugar light brown sugar also works Homemade stabilized whipped cream can be swapped in for whipped topping though the texture may be slightly denser

Serving Suggestions

I love to finish each slice with extra caramel and a sprinkle of flaky salt Fresh berries look beautiful scattered around for color If you are feeling extra festive try mini chocolate chips or candied pecans for a bit of crunch

Cultural and Historical Context

Pumpkin flavored treats are an old American tradition stretching back to colonial times No bake cheesecakes became popular for their simplicity and adaptability especially during hot months or busy holiday seasons This dessert brings both worlds together

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Once you make this no bake pumpkin cheesecake you will want to bring it to every fall party There is just something about the spiced pumpkin filling and that vanilla cookie crust that keeps everyone coming back for seconds

Frequently Asked Questions

→ Can I use a different cookie for the crust?

Yes, graham crackers, gingersnaps, or shortbread cookies are delicious alternatives to Nilla Wafers.

→ Do I need to use canned pumpkin puree?

Fresh pumpkin puree works if it's well-drained and smooth to maintain the creamy texture.

→ How long should the cheesecake chill before serving?

Chill for at least 6 hours or overnight to ensure it sets properly and slices cleanly.

→ Can this be made ahead of time?

Yes, it can be prepared a day in advance. Just add whipped topping and extras before serving.

→ What toppings go well with pumpkin cheesecake?

Try whipped cream, caramel sauce, chopped nuts, or extra pumpkin pie spice for added flavor.