Description
A delightful no-bake dessert capturing the essence of fall with creamy pumpkin and warming spices.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped cream
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the crust firmly into the bottom of your 9-inch springform pan. Use a flat-bottomed glass to compact it evenly.
- Make the filling: In another bowl, beat the softened cream cheese using an electric mixer until smooth and creamy—about 3 minutes. Gradually add powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice, blending until perfectly combined and free of lumps.
- Incorporate whipped cream: Gently fold in the whipped cream with a rubber spatula, being careful not to deflate it. This will keep the filling light and airy.
- Combine and smooth: Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula for an even finish.
- Chill: Cover the springform pan with plastic wrap, and chill in the refrigerator for at least 240 minutes (or overnight) to allow the cheesecake to set properly.
- Serve: Undo the springform and slice into wedges. Serve chilled with optional dollops of extra whipped cream on top.
Notes
Make-ahead tips: This cheesecake is perfect to prepare a day in advance for enhanced flavor. Allow it to chill properly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake, no-bake cheesecake, fall dessert, Thanksgiving dessert