Description
A delicious and easy no-bake pumpkin cheesecake that is perfect for fall celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped cream
Instructions
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a separate bowl, beat together the pumpkin puree, cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Fold in the whipped cream gently until well combined.
- Spread the pumpkin cheesecake mixture over the crust in the springform pan.
- Refrigerate for at least 4 hours or until set.
- Serve chilled, optionally topped with additional whipped cream and a sprinkle of pumpkin pie spice.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- This cheesecake can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg