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–+ servings
Creamy No Bake Pumpkin Pie Cheesecake

Indulgent Creamy No Bake Pumpkin Pie Cheesecake Delight

This Creamy No Bake Pumpkin Pie Cheesecake is a rich and easy dessert that captures the essence of fall in every bite.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with digestive biscuits or gingersnaps for a festive twist.
  • 0.5 cups Unsalted Butter Melted.
For the Filling
  • 16 oz Cream Cheese Softened.
  • 15 oz Canned Pumpkin Puree Avoid using pumpkin pie filling.
  • 1 cup Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract Opt for real vanilla.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 0.25 teaspoon Ground Nutmeg Freshly grated is recommended.
  • 0.25 teaspoon Ground Ginger Modify per desired heat level.
  • 0.25 teaspoon Ground Cloves More cinnamon can substitute if needed.
  • 1 cup Heavy Whipping Cream Chill before whipping.
For Garnish (Optional)
  • 1 cup Whipped Cream Use generously.
  • 1 teaspoon Cinnamon For sprinkling.

Equipment

  • Mixing bowls
  • Electric mixer
  • spatula
  • 9-inch Pie Dish or Springform Pan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this blend into the bottom and sides of a 9-inch pie dish or springform pan. Chill for 15 minutes.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add pumpkin puree, powdered sugar, vanilla extract, and spices. Mix until combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
  4. Gently fold the whipped cream into the pumpkin mixture using a spatula, starting with a third of the whipped cream to lighten the base, then incorporating the remaining.
  5. Pour the filling into the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight.
  6. Remove from refrigerator, top with whipped cream and sprinkle with cinnamon before serving. Slice and enjoy.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 80mgIron: 0.5mg

Notes

Let cream cheese sit at room temperature for at least 30 minutes before use. Chill mixing bowl and beaters before whipping cream for best results. Store in an airtight container in the fridge for up to 5 days or freeze for 2 months.

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