No Bake Pumpkin Cheesecake (Print Version)
Silky pumpkin cheesecake atop a Nilla wafer crust, layered with spiced whipped topping and caramel sauce.
# Ingredients:
→ Base
01 -
312 grams Nilla Wafers
02 -
1 teaspoon pumpkin pie spice, divided
03 -
113 grams salted butter, melted
→ Filling
04 -
340 grams cream cheese, softened
05 -
70 grams dark brown sugar, packed
06 -
240 grams pure pumpkin puree (not pumpkin pie filling)
07 -
0.5 teaspoon vanilla extract
08 -
1 teaspoon pumpkin pie spice
09 -
450 grams whipped topping, divided, such as Cool Whip
→ Optional Toppings
10 -
1 teaspoon pumpkin pie spice
11 -
60 millilitres caramel sauce
12 -
Additional whipped cream
# Instructions:
01 -
In a food processor, combine Nilla Wafers and 1 teaspoon pumpkin pie spice. Process until fine crumbs form. Reserve 2 tablespoons of the crumb mixture.
02 -
Pour melted butter into crumb mixture and pulse until evenly combined.
03 -
Press the combined crumbs firmly into the base of a 23-centimetre springform pan. Cover and place in the freezer to set.
04 -
In a stand mixer, beat cream cheese with dark brown sugar on medium speed until light and fluffy, about 4 to 5 minutes.
05 -
Mix in pumpkin puree, vanilla extract, and 1 teaspoon pumpkin pie spice. Continue mixing until smooth, 2 to 3 minutes, scraping down the sides of the bowl as needed.
06 -
Gently fold in 3 cups (about 340 grams) of whipped topping until fully incorporated.
07 -
Transfer the filling over the prepared crust in the springform pan and smooth the surface with an offset spatula.
08 -
Cover the pan and refrigerate overnight or for at least 6 hours until firm.
09 -
When ready to serve, spread or pipe remaining whipped topping on top. Garnish with reserved crumbs and extra pumpkin pie spice if desired. Remove the sides of the pan, cut slices, and optionally drizzle with caramel sauce.
# Notes:
01 -
Ensure cream cheese is fully softened to prevent lumps in the filling.
02 -
For optimal texture and clean slices, refrigerate for the full recommended time.