Description
This no-bake pumpkin cheesecake is the ultimate fall dessert—rich, creamy, and infused with warm spices. With a buttery graham cracker crust and a velvety pumpkin filling, it’s perfect for holidays or anytime you crave something sweet and cozy.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup powdered sugar
- 1/4 cup brown sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan to form the crust. Chill while preparing the filling.
- In another bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until smooth and airy.
- Pour the filling over the crust and smooth the top with a spatula.
- Cover and refrigerate for at least 6 hours or overnight until set.
- Before serving, top with whipped cream and a sprinkle of cinnamon if desired.
Notes
- Make sure cream cheese is fully softened for smooth blending.
- Chill overnight for best flavor and texture.
- Use a warm knife for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 19g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg