Description
A delightful no-bake pumpkin cheesecake, rich and creamy, perfect for autumn gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Whipped cream (for topping)
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix well.
- Press the mixture into the bottom of a springform pan to form the crust. Refrigerate for 15 minutes.
- Beat cream cheese in a large bowl until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Spread the filling over the chilled crust evenly.
- Cover and refrigerate for at least 180 minutes, or until set.
- Serve chilled with whipped cream on top.
Notes
Use gluten-free graham crackers if needed. Ensure cream cheese is softened for easy mixing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin cheesecake, no-bake dessert, fall recipes, Thanksgiving dessert