No-Bake Pumpkin Cheesecake
A delightful No-Bake Pumpkin Cheesecake perfect for fall; creamy, spiced pumpkin filling atop a buttery graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 240 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham crumbs (about 240 grams)
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (112 grams, melted)
- 15-ounce can pumpkin puree (just under 2 cups)
- 2/3 cup heavy cream (120 ml, 33% MF or more)
- 24 ounces cream cheese (680 grams, full-fat, brick-style)
- 1 cup powdered sugar (110 grams)
- 1/2 cup brown sugar (105 grams)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Prepare your crust: Crush the grahams, combine ingredients, and press into a 9-inch springform pan.
- Make the pumpkin filling: Beat cream cheese, add sugars, mix in pumpkin and spices, whip cream, and fold together.
- Assemble the cheesecake: Spread the filling into the crust and chill for at least 4 hours.
- Serve and enjoy: Release the cake, slice, and garnish with whipped cream and cinnamon.
Notes
For a chocolate swirl, add melted chocolate to the filling. You could also use alternative sweeteners or spices as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin cheesecake, no-bake dessert, fall recipes, Thanksgiving dessert