No Bake Pumpkin Cheesecake
Equipment
- 1 9" spring form pan or two 9" pie plates
Ingredients
For Crust
- 1½ cups graham cracker crumbs (about 14 graham crackers) or gingersnap cookie crumbs
- ⅓ cup sugar white or brown
- 8 tbsp butter melted
For Homemade Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
For Cheesecake
- 16 oz cream cheese (full fat) softened to room temperature
- 1 cup pumpkin puree blotted with paper towel to remove excess moisture
- ½ cup powdered sugar
- ½ cup packed brown sugar light or dark
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup whipped cream (for folding in at the end) (16oz.) homemade or store-bought tub
Toppings (optional)
- caramel syrup
- pecans
- whipped cream
Instructions
To Make the Crust:
- Using a food processor, blend up graham crackers or cookies into crumbs. Or you can place the crackers or cookies into a Ziplock bag and use a rolling pin to crush into crumbs.
- Mix together all the ingredients for the crust. Pour into a 9" springform pan and press into bottom and sides using the bottom of a measuring cup. (Or two 9" pie plates if you doubled the recipe for the crust.)
- Place crust in freezer to chill at least 10 minutes or refrigerator for 30 minutes while preparing the filling.
Making the Whipped Cream:
- Whisk together the heavy whipping cream and powdered sugar at high speed until stiff peaks form. This should take about 4-5 minutes.
- Set aside until the rest of the filling is mixed together.
For the Pumpkin Cheesecake:
- Using a hand or stand mixer, whisk the softened cream cheese until smooth and creamy.
- Next add in the pumpkin puree, powdered sugar, and brown sugar and mix until well combined.
- Add in the vanilla extract, pumpkin pie spice, cinnamon, and salt and whisk until well blended.
- Now, using a silicone spatula, gently fold in the 2 cups of whipped cream until blended well.
- Remove crust from freezer or fridge and pour filling into the crust. Spread evenly using an offset spatula.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 12 hours. This will allow the ingredients to set up properly.
- Use a knife to loosen the chilled cheesecake around the edge of the springform pan and remove the rim of the springform pan.
- Cut into slices and serve with optional toppings, such as caramel syrup, pecans, and whipped topping!
Notes
Any leftover cheesecake can be covered and stored in refrigerator for up to 5 days.