No Bake Pumpkin Cheesecake
A creamy and flavorful no bake pumpkin cheesecake perfect for fall.
Equipment
- 9-inch springform pan For shaping the cheesecake.
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 1 /2 teaspoon cinnamon
- 1 /2 cup unsalted butter, melted
- 15 ounces pumpkin puree
- 2 /3 cup heavy cream
- 24 ounces cream cheese, full-fat brick-style
- 1 cup powdered sugar
- 1 /2 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon. Stir in the melted butter until well mixed.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan. For best results, use the bottom of a measuring cup to pack it tightly. Place in the freezer while preparing the filling to ensure it sets properly.
- Blot the pumpkin puree with a paper towel to remove excess liquid for a creamier filling.
- In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
- In another large bowl, beat the cream cheese, 1 cup of powdered sugar, 1/2 cup of brown sugar, 1 tablespoon of pumpkin pie spice, and 2 teaspoons of vanilla extract until smooth and creamy.
- Mix the blotted pumpkin puree into the cream cheese mixture until well combined.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until evenly mixed.
- Remove the crust from the freezer and spoon the cheesecake mixture over it, spreading the top smooth with a spatula.
- Cover the pan and refrigerate for at least 6 hours or overnight to chill.
- Before serving, run a thin sharp knife around the edges of the pan and unclamp the springform.
- Optionally, top with whipped cream using a piping bag for a decorative touch. When slicing, use a thin, sharp knife to cut through the crust completely for clean pieces.
Notes
For a homemade pumpkin pie spice, mix 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. No alcoholic drinks allowed, please substitute with a non-alcoholic option.