Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced delight perfect for fall or any time you crave a smooth, flavorful dessert without turning on the oven. Featuring a crunchy graham cracker crust and a luscious pumpkin-infused cream cheese filling, this easy-to-make cheesecake is refrigerated until set, making it a simple yet impressive treat to serve chilled.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Pumpkin Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- Prepare the Crust Mixture: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar. Mix thoroughly until the ingredients are well combined and form a crumbly mixture.
- Press into Pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan using the back of a measuring cup or your fingers. Ensure it forms an even, compact layer to create a sturdy base.
- Chill the Crust: Refrigerate the crust while you prepare the filling to allow it to set and firm up, making it easier to slice the cheesecake later.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy, free of lumps.
- Add Sugar and Pumpkin: Gradually add 1 cup powdered sugar and 1 cup pumpkin puree to the cream cheese. Mix well until the mixture is smooth and evenly blended.
- Incorporate Spices: Add the vanilla extract, ground cinnamon, nutmeg, ginger, and salt to the pumpkin mixture. Mix until the spices are fully incorporated and the filling is smooth.
- Whip the Cream: In a separate chilled bowl, whip 1 cup of heavy whipping cream until stiff peaks form, which means the cream holds its shape firmly when the whisk is lifted.
- Fold in Whipped Cream: Carefully fold the whipped cream into the pumpkin filling mixture. Use gentle folding motions to incorporate the cream without deflating it, preserving the light texture.
- Pour Filling into Crust: Spoon the pumpkin filling onto the chilled graham cracker crust, spreading it evenly with a spatula to cover the entire surface.
- Smooth the Top: Use a spatula or the back of a spoon to smooth the top of the cheesecake for an attractive, even finish.
- Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly and develop its flavors.
- Remove from Pan: Carefully release the springform pan sides to reveal the cheesecake without disturbing its shape.
- Garnish: Optionally, garnish with whipped cream, a sprinkle of cinnamon, or chopped pecans to add extra flavor and appeal.
- Enjoy: Slice the cheesecake and serve chilled. Relish the creamy texture and warmly spiced pumpkin flavor in every bite.
Notes
- Do not use canned pumpkin pie filling for the pumpkin puree; it contains added sugars and spices that may alter the taste.
- Allowing the cheesecake to chill overnight helps improve texture and flavor intensity.
- Use cold heavy cream for easier whipping.
- For a crunchier crust, toast the graham cracker crumbs lightly before mixing with the butter.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
