Description
A creamy, spiced no-bake pumpkin cheesecake with a buttery graham cracker crust. This easy fall dessert comes together without an oven, making it perfect for busy holiday seasons. Rich cream cheese, pumpkin puree, and warm pumpkin pie spice blend into a smooth filling that chills to perfection.
Ingredients
Graham Cracker Crust:
2 cups (240 g) graham cracker crumbs
3 tbsp (40 g) brown sugar
½ tsp (2.5 g) cinnamon
½ cup (112 g) unsalted butter, melted
Pumpkin Cheesecake Filling:
15 oz (425 g) pumpkin puree
⅔ cup (120 ml) heavy cream (33% MF or higher)
24 oz (680 g) full-fat brick-style cream cheese
1 cup (110 g) powdered sugar
½ cup (105 g) brown sugar
1 tbsp (8 g) pumpkin pie spice or substitute with 2 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg
2 tsp (10 ml) vanilla extract
Instructions
Make the crust: In a medium bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Press firmly into the bottom and sides (½–⅔ up) of a 9-inch springform pan. Freeze while making the filling.
Prep the pumpkin: Blot pumpkin puree with paper towels to remove excess liquid.
Whip the cream: Beat heavy cream in a large bowl until stiff peaks form. Set aside.
Make the filling: In another large bowl, beat cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla until smooth.
Add the pumpkin: Mix in pumpkin puree until fully combined.
Combine: Gently fold whipped cream into pumpkin mixture until blended.
Assemble: Spoon filling over the crust, smooth the top, cover, and chill at least 6 hours or overnight.
Serve: Run a thin knife around the pan edges before releasing. Optionally top with whipped cream before slicing.
Notes
Blot pumpkin puree to avoid excess moisture.
Use very cold cream for best whipping results.
Fold whipped cream gently to preserve texture.
Overnight chilling gives the best flavor and firmness.
A springform pan ensures neat slices.
- Prep Time: 25 minutes
- Cook Time: None
- Category: Desserts
- Method: Baking
- Cuisine: American