Description
No Bake Pumpkin Cheesecake is a creamy and spiced dessert that combines the flavors of pumpkin, cinnamon, and nutmeg. It has a graham cracker crust and is perfect for fall or Thanksgiving celebrations.
Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup whipped cream (optional, for topping)
- Additional spices for garnish (optional)
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes at 350°F. Let cool.
- In a mixing bowl, combine softened cream cheese and pumpkin puree, then blend until smooth.
- Add powdered sugar, vanilla, cinnamon, nutmeg, and ginger to the mixture. Mix until creamy and fluffy.
- Whip the cream until stiff peaks form, then gently fold it into the pumpkin mixture.
- Pour the mixture over the cooled crust and smooth the top. Cover and refrigerate for at least 4-6 hours, or overnight.
Notes
- Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Chill the cheesecake for a longer time for better texture and flavor.
- If you want a vegan version, use dairy-free cream cheese and whipped coconut cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for crust only)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 290
- Sugar: 23g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: No Bake Pumpkin Cheesecake, pumpkin dessert, fall cheesecake, easy cheesecake, no-bake pumpkin dessert, Thanksgiving cheesecake