Description
Indulge in the delightful flavors of fall with this luscious No-Bake Pumpkin Cheesecake. Creamy pumpkin filling atop a buttery graham cracker crust, this dessert is a must-try for any autumn gathering or Thanksgiving feast.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ½ cups whipped topping or whipped cream
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand. Press evenly into the bottom of an 8- or 9-inch springform pan or pie dish. Chill in the refrigerator.
- Make the filling: Beat cream cheese until smooth. Add pumpkin puree, sugar, cinnamon, pumpkin pie spice, and vanilla. Beat until creamy. Gently fold in whipped topping. Pour over crust.
- Chill and serve: Refrigerate for at least 6 hours or overnight. Serve chilled, topped with whipped cream and cinnamon or crushed graham crackers.
Notes
- For a firmer texture, freeze for 1 hour before slicing.
- Make up to 2 days ahead.
- Use a store-bought crust for quicker prep.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
