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No Bake Pumpkin Cheesecake

 

No Bake Pumpkin Cheesecake

CREDIT: 

6.5 hours · Vegetarian · Serves 12 · Easy, creamy no-bake pumpkin cheesecake is perfect for fall! Crunchy graham cracker crust and delicious pumpkin spice flavor

11 ingredients

Produce

• 2 cups Pumpkin puree

Baking & Spices

• 1/2 cup Brown sugar
• 1/2 tsp Cinnamon
• 1 1/2 cups Graham crumbs
• 1 cup Powdered sugar
• 1 tbsp Pumpkin pie spice
• 2 Tabelspoons brown sugar
• 2 tsp Vanilla extract

Dairy

• 6 tbsp Butter, unsalted
• 24 oz Cream cheese
• 2/3 cup Heavy cream

Cinnamon Graham Cracker Crust

The graham cracker crust is made with graham crumbs, a little brown sugar, just a hint of cinnamon & melted butter. You can either buy graham crumbs in the baking aisle of the grocery store or buy graham crackers and blitz them in your food processor (or by hand).

Pumpkin Cheesecake Filling

Then it’s time to get on with the creamy pumpkin cheesecake. It’s made without gelatin – which I totally love – and is oh so smooth.

Before getting started, blot the pumpkin puree with a paper towel and squeeze out the excess liquid. This step is super important because if too much liquid gets into the cheesecake, it can have a hard time setting. 

Then to make the filling:

1. Beat the whipped cream until stiff peaks form.
2. Then in a separate bowl beat the cream cheese until soft. Then mix in the sugars and pumpkin spices.
3. Mix in the pumpkin puree and vanilla extract.
4. Then gently fold in the whipped cream. The key here is gentle. You want to keep the volume of the whipped cream so that the cheesecake stays light and fluffy.

The creamy pumpkin cheesecake goodness then gets spread over top of the crust and then it goes into the fridge to chill for at least 6 hours (or preferably overnight). 

photo credit

Tips for Making this Pumpkin Cheesecake

• I recommend using a 9-inch springform pan. A 10-inch springform pan will also work too.
• Make sure to use full fat, brick-style cream cheese. If you use other cream cheese types – it may not set properly.
• If you prefer cool whip instead of whipped cream, feel free to use it instead. Measure out 1 cup, and fold it into the pumpkin mixture at the end.
• Make sure to use 100% pure pumpkin and not premade pumpkin pie filling. Pumpkin pie filling has a bunch of other ingredients that we don’t need in it.
• If your cheesecake doesn’t seem to be firming up enough, place it in the freezer.
• On that same note – this cheesecake freezes well. Then thaw it in the fridge.

This pumpkin no-bake cheesecake is the perfect combo of creamy cheesecake goodness and pumpkin pie. Plus – it’s perfect for Thanksgiving because it doesn’t even take up any oven space.