Description
Indulge in the flavors of fall with this creamy and delicious No-Bake Pumpkin Cheesecake. Perfect for Thanksgiving or any autumn gathering, this easy-to-make dessert will impress your guests without keeping you tied to the oven. The smooth pumpkin filling sits atop a buttery graham cracker crust, creating a delightful treat that captures the essence of the season.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
For the crust:
- 8 oz cream cheese, softened
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups whipped topping (like Cool Whip)
For the filling:
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Chill in the fridge while you prepare the filling.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add pumpkin purée, granulated sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract. Beat until fully combined and creamy. Gently fold in the whipped topping until the mixture is light and fluffy.
- Assemble the cheesecake: Spread the filling evenly over the chilled crust. Refrigerate for at least 4 hours, or until firm. Slice and serve chilled.
Notes
- Top with extra whipped cream, a sprinkle of cinnamon, or crushed graham crackers for garnish.
- For best texture, let chill overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
