Description
This no-bake pumpkin cheesecake combines creamy texture with rich, spiced flavor, making it a perfect fall dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a greased 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth.
- Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.
- Pour the filling over the crust and smooth the top.
- Bake for 60 minutes or until the center is set.
- Turn off the oven and let it cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Use fresh pumpkin puree for best results; canned is acceptable but can alter the texture slightly. Use room-temperature ingredients for a smoother batter. Don’t overbake; the center should still have a slight jiggle when removed from the oven.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, no-bake dessert, fall dessert