No Bake Pumpkin Cheesecake (Print version)
Creamy no bake pumpkin cheesecake with a buttery graham crust and warm fall spices, an easy make-ahead dessert for any fall gathering.
# Ingredients:
For the crust
01 -
1 1/2 cups (135 g) graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
6 tablespoons unsalted butter, melted
04 -
Pinch of salt
For the filling
05 -
16 oz (450 g) cream cheese, softened
06 -
1 cup (240 g) pumpkin puree (not pie filling)
07 -
3/4 cup (90 g) powdered sugar
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon pumpkin pie spice
10 -
1/2 teaspoon ground cinnamon
11 -
Pinch of salt
12 -
1 cup (240 ml) heavy cream, cold
# Instructions:
01 -
Stir graham cracker crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like wet sand. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
02 -
In a large bowl, beat the softened cream cheese until completely smooth. Add the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat again until the mixture is uniform and creamy.
03 -
In a separate bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.
04 -
Gently fold the whipped cream into the pumpkin mixture in two additions. Cut through the center and turn the bowl to keep the volume. Spread evenly over the chilled crust.
05 -
Cover and refrigerate for at least 6 hours, preferably overnight. The butter in the crust needs to resolidify and the cream needs time to firm up for clean slices.
# Good to know:
01 -
Chill for at least 6 hours, preferably overnight, for the cleanest slices.
02 -
Use plain pumpkin puree, not pie filling.