Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced delight that captures the essence of fall without the need for an oven. Perfect for holidays or cozy gatherings!
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- For the filling:
- 2 cups cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup heavy whipping cream
Instructions
- Make the Crust: Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into a 9-inch springform pan and refrigerate.
- Prepare the Filling: Beat softened cream cheese until smooth. Mix in pumpkin puree, powdered sugar, vanilla, and spices until well combined.
- Whip Cream: In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the pumpkin mixture.
- Assemble: Pour the filling into the crust, smoothing the top. Cover and chill for at least 4 hours or overnight.
- Serve: Garnish with whipped cream and a sprinkle of cinnamon before slicing.
Notes
- Ensure the cream cheese is softened for a smooth filling.
- Let the cheesecake chill overnight for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g