Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This no-bake pumpkin cheesecake is creamy, lightly spiced, and incredibly easy to make. A buttery graham cracker crust holds a fluffy pumpkin cream cheese filling that sets in the fridge, so there is no oven, no water bath, and no cracks to worry about. It is a stress-free dessert for Thanksgiving, holiday parties, and any fall gathering.

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup granulated sugar, for the crust
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon, for the crust
  • 16 oz (450 g) full-fat cream cheese, softened to room temperature
  • 3/4 cup powdered sugar, sifted
  • 1/4 cup light brown sugar, packed
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups cold heavy whipping cream
  • Whipped cream, caramel sauce, and chopped toasted pecans, for topping (optional)
  • Ground cinnamon or a pinch of flaky sea salt, for garnish (optional)

Instructions

  1. In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and melted butter until the mixture resembles wet sand.
  2. Press the crumbs firmly into the bottom and 1 inch up the sides of a 9-inch springform pan, using the flat bottom of a measuring cup to pack it tightly. Refrigerate for 15 minutes while you make the filling.
  3. Pat the pumpkin puree with a paper towel to remove excess moisture, which helps the filling set firmly.
  4. In a large bowl, beat the softened cream cheese on medium speed for 2 minutes until completely smooth and creamy. Scrape down the bowl.
  5. Add the powdered sugar and brown sugar and beat until smooth. Mix in the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and salt until well combined.
  6. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form, about 3 to 4 minutes.
  7. Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Fold in the remaining whipped cream until no streaks remain, taking care not to deflate it.
  8. Spoon the filling into the chilled crust and smooth the top with an offset spatula.
  9. Cover and refrigerate for at least 6 hours, or overnight, until completely firm and set.
  10. Run a thin knife around the edge of the pan and release the springform. Top with whipped cream, caramel, and pecans, if desired. Slice with a hot, clean knife, wiping it between each cut.

Notes

  • Use full-fat block cream cheese, not spreadable tub cream cheese, or the cheesecake may not set properly.
  • Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
  • Use powdered sugar instead of granulated sugar so the filling stays smooth and not grainy.
  • Blot the pumpkin puree with a paper towel for a firmer set.
  • Whip the cream until stiff peaks form, since soft peaks will result in a looser cheesecake.
  • For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
  • Store covered in the refrigerator for up to 4 days.
  • To freeze, chill fully, freeze slices on a tray, then wrap individually and store for up to 2 months. Thaw overnight in the fridge.
  • Swap the graham crackers for gingersnap cookies, Biscoff cookies, or Oreos for a different crust.
  • Make it ahead by preparing the cheesecake up to 2 days in advance and adding the toppings just before serving.

Nutrition

Find it online: https://thefamilycooking.com/no-bake-pumpkin-cheesecake-2/