Description
Rich, creamy no-bake pumpkin cheesecake brings autumn’s warmth to dessert tables. Spiced graham cracker crust and silky pumpkin filling offer a delightful experience you’ll savor with each cool, smooth bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 8 ounces (226 grams) cream cheese
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Spices and Flavoring:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
Binding and Topping:
- 1/2 cup melted butter
- 1 cup whipped topping
Instructions
- Crush graham crackers and blend with melted butter, creating a uniform mixture that will form a solid foundation for the cheesecake.
- Press the cracker mixture firmly into the bottom of a springform pan, ensuring an even and compact layer that will support the creamy filling.
- Whip cream cheese in a large mixing bowl until achieving a silky, lump-free consistency.
- Incorporate pumpkin puree, blending smoothly with cream cheese while gradually adding brown and granulated sugars.
- Sprinkle cinnamon, nutmeg, and ginger into the mixture, stirring thoroughly to distribute spices evenly throughout the filling.
- Gently fold whipped topping into the pumpkin mixture, creating a light and airy texture that will give the cheesecake its signature softness.
- Transfer the filling onto the prepared graham cracker crust, using a spatula to spread it evenly and create a smooth surface.
- Chill the cheesecake in the refrigerator for 4-6 hours, allowing it to set completely and develop a rich, creamy consistency.
- Before serving, run a knife around the pan’s edge to loosen the cheesecake, then release the springform sides.
- Garnish with a sprinkle of additional cinnamon or whipped cream, and serve directly from the refrigerator for optimal taste and texture.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Use reduced-fat cream cheese and light whipped topping to create a lighter, lower-calorie dessert option.
- Enhance flavor complexity by adding a pinch of fresh nutmeg or cardamom alongside traditional pumpkin pie spices.
- Garnish with candied pecans or a drizzle of caramel sauce to elevate the presentation and add textural contrast.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg