Description
A creamy, rich No Bake Pumpkin Cheesecake that effortlessly combines warm pumpkin flavors with spices, perfect for fall celebrations.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 1 package (8 oz) cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup whipped cream
Instructions
- Combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Gently fold in the whipped cream until fully incorporated, ensuring a light and airy filling.
- Pour the pumpkin filling over the crust in the springform pan and smooth the top. Refrigerate for at least 4 hours or until set. Serve chilled and enjoy!
Notes
Serve with a dollop of whipped cream and a sprinkle of cinnamon or pecans for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg