Description
This Pumpkin Cheesecake Cake is a luscious and creamy dessert perfect for autumn or any occasion. Featuring a crunchy graham cracker crust and a smooth pumpkin-spiced cream cheese filling, it combines seasonal flavors with a rich, fluffy texture. Easy to prepare with no baking involved, this chilled cheesecake is an ideal make-ahead treat that impresses with every slice.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (from Lotus Biscoff or graham crackers)
- 2 tablespoons brown sugar or granulated sugar
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese (softened)
- 1 cup heavy cream
- ½ cup granulated sugar
- 3 tablespoons brown sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 cup pumpkin purée
- ½ teaspoon ground cinnamon
Optional
- Extra crushed Biscoff for decorating
Instructions
- Prepare the Crust: In a small bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until the mixture is evenly moistened. Press the mixture firmly into the bottom of an 8- or 9-inch square pan or glass pie plate to form an even layer. Refrigerate for at least 20 minutes to set while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and both sugars using a hand or stand mixer until smooth and creamy with no lumps, scraping down the sides of the bowl as needed. Add the vanilla extract and lemon juice, mixing until just combined. Gradually pour in the heavy cream in 3-4 increments, whipping it into the cream cheese mixture after each addition until fully incorporated and the filling is light and fluffy. Fold in the pumpkin purée and ground cinnamon carefully with a spatula.
- Assemble and Chill: Pour the cheesecake filling over the prepared crust, spreading it out evenly. Cover the pan with plastic wrap and refrigerate for at least 8-10 hours, or until the cheesecake is fully set and chilled.
- Serve: Before serving, loosen the edges of the cheesecake with a knife. Slice carefully, wiping the knife clean after each cut for neat slices. Optionally, sprinkle crushed Biscoff cookies over the top for extra texture and flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Refrigerating the crust before adding the filling helps it set firmly, preventing sogginess.
- For a firmer cheesecake, chill for the full 10 hours or overnight.
- Optional crushed Biscoff adds a delightful crunch and extra spice flavor on top.
- Use fresh pumpkin purée for authentic flavor or canned pumpkin purée as a convenient alternative.
- To avoid cracks on the surface, mix batter gently and avoid overbeating.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
