Pumpkin Cheesecake (Print Version)
# Ingredients:
01 -
11 ounces Nilla Wafers.
02 -
1 teaspoon pumpkin pie spice (divided).
03 -
8 tablespoons salted butter, melted.
04 -
12 ounces cream cheese, softened.
05 -
⅓ cup dark brown sugar, packed.
06 -
1 cup pumpkin puree (not pumpkin pie filling).
07 -
½ teaspoon vanilla extract.
08 -
1 teaspoon pumpkin pie spice.
09 -
16 ounces whipped topping (divided, such as Cool Whip).
10 -
Optional Toppings:.
11 -
1 teaspoon pumpkin pie spice.
12 -
¼ cup caramel sauce.
13 -
Whipped cream.
# Instructions:
01 -
In a food processor, place Nilla Wafers and 1 teaspoon of pumpkin pie spice and process until fine crumbs remain. Reserve 2 tablespoons of the crumb mixture for later.
02 -
Pour melted butter into the food processor with the crumbs and pulse to combine until evenly distributed.
03 -
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Cover and place in the freezer to set.
04 -
In a stand mixer, cream together cream cheese and dark brown sugar until light and fluffy, about 4-5 minutes.
05 -
Mix in pumpkin puree, vanilla extract, and 1 teaspoon pumpkin pie spice until smooth, about 2-3 minutes, scraping the sides as needed.
06 -
Gently fold in 3 cups of whipped topping until fully incorporated.
07 -
Transfer the cheesecake filling to the springform and smooth the top with an offset spatula.
08 -
Cover and chill the cheesecake overnight or for at least 6 hours.
09 -
When ready to serve, spread or pipe remaining whipped topping on top of the cheesecake, sprinkle with reserved crumbs and pumpkin pie spice if desired.
10 -
Remove the springform rim, cut, and serve. Drizzle with caramel sauce if desired.
# Notes:
01 -
This No Bake Pumpkin Cheesecake is a creamy, flavorful dessert that captures the essence of fall. It's easy to make and perfect for gatherings!.