Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert featuring a crisp graham cracker crust and a luscious pumpkin-infused cream cheese filling. Perfect for autumn or any time you crave a flavorful, easy-to-make treat without turning on the oven.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Pumpkin Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- Prepare the Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix thoroughly until the ingredients are evenly combined to create the base for the crust.
- Press into Pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan to form an even, tightly packed layer using the back of a measuring cup or your fingers.
- Chill the Crust: Place the pan with the crust in the refrigerator to set while preparing the filling, allowing it to firm up properly.
- Beat Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy.
- Add Sugar and Pumpkin: Gradually add the powdered sugar and pumpkin puree to the cream cheese, mixing steadily until fully combined.
- Incorporate Spices: Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the pumpkin mixture. Continue mixing until the filling is smooth and well blended.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, ensuring a light and airy texture.
- Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin filling, taking care not to deflate the whipped cream but to combine it fully.
- Pour Filling into Crust: Spoon the completed pumpkin filling over the chilled crust, spreading evenly with a spatula.
- Smooth the Top: Use a spatula or the back of a spoon to smooth the top surface of the cheesecake for an attractive finish.
- Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow it to set and develop the best flavor and texture.
- Remove from Pan: Carefully remove the sides of the springform pan before serving to reveal the cheesecake.
- Garnish: Optionally, garnish the top with whipped cream, a sprinkle of cinnamon, or chopped pecans for added texture and flavor.
- Enjoy: Slice the cheesecake and serve chilled to enjoy this rich and creamy pumpkin-flavored dessert.
Notes
- Use pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
- Chilling the crust before adding the filling helps it set properly and maintain its shape.
- Folding whipped cream gently ensures a light, airy filling without deflating it.
- The cheesecake tastes best when refrigerated overnight.
- Optional garnishes add extra flavor and decorative appeal.
