Description
A creamy, no-bake cheesecake infused with pumpkin and warm fall spices, set over a buttery graham cracker crust. Perfect for holiday gatherings or an easy make-ahead dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1/2 cup brown sugar, packed
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Whipped cream, for topping (optional)
Instructions
In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, brown sugar, pumpkin puree, vanilla, cinnamon, nutmeg, and ginger; beat until fully combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the pumpkin mixture until smooth and uniform.
- Spread filling evenly over the chilled crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 6 hours, preferably overnight, until set.
- Slice and serve with whipped cream, if desired.
Notes
- For extra spice, use a gingersnap crust instead of graham crackers.
- To make firmer, add a little unflavored gelatin dissolved in warm water before folding in whipped cream.
- Can be frozen for up to 2 months; thaw in refrigerator before serving.
- Mini versions can be made in muffin tins for individual servings.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg