Description
This no-bake pumpkin cheesecake is the perfect fall dessert—creamy, spiced, and made with a buttery graham cracker crust. It’s an easy make-ahead treat that skips the oven but delivers all the cozy flavors of pumpkin pie and classic cheesecake in one rich, fluffy bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Place it in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, brown sugar, vanilla extract, ground cinnamon, nutmeg, cloves, and ginger. Mix well until all ingredients are fully combined and the mixture is smooth.
- Whip the cream: In a separate chilled bowl, whip the heavy whipping cream together with the powdered sugar until stiff peaks form, ensuring a light and fluffy texture.
- Combine filling and whipped cream: Gently fold the whipped cream into the pumpkin cream cheese mixture, taking care not to deflate the whipped cream to maintain the filling’s airy texture.
- Assemble the cheesecake: Pour the filling over the chilled crust in the springform pan, spreading the top smoothly with a spatula. Cover the cheesecake with plastic wrap or a lid.
- Chill: Refrigerate the cheesecake for at least 6 hours or overnight to allow it to set completely and develop the flavors.
- Serve: Before serving, optionally garnish with extra whipped cream and a sprinkle of cinnamon for added presentation and flavor.
Notes
- For extra flavor, add a dash of maple syrup to the filling mixture.
- Use gingersnap cookies instead of graham crackers for a spicier crust.
- This cheesecake stores well in the refrigerator for up to 4 days, tightly covered.
