Description
This No Bake Pumpkin Cheesecake is a delightful dessert perfect for fall, boasting a creamy filling and a buttery crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 1 cup whipped cream, for topping
Instructions
- Begin by crushing the graham crackers until they resemble fine crumbs. This can easily be achieved using a food processor or by placing the crackers in a zip-top bag and rolling over them with a rolling pin. Once you’ve achieved the right consistency, combine the crumbs with the melted butter and brown sugar in a mixing bowl. Mix until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly into the bottom of a springform pan to create a solid crust. Ensure it’s evenly distributed and compact as this will hold the cheesecake together once set. Transfer the pan to the refrigerator to chill and firm up while you prepare the filling.
- Next, grab your softened cream cheese and place it in a large mixing bowl. Using an electric mixer, beat the cream cheese until it becomes smooth and free of lumps. This is a crucial step, as a lump-free filling is key to achieving a pleasant texture in your cheesecake. Once smooth, add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix these ingredients together until thoroughly combined and the mixture is uniform in color and texture. The pumpkin puree adds both flavor and moisture, while the spice blend gives it that quintessential autumn taste.
- In a separate bowl, pour in your heavy whipping cream. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This indicates that the cream has been whipped enough to hold its shape. It’s important to avoid overwhipping, as this can lead to a grainy texture. Once the cream is whipped, gently fold it into the pumpkin mixture. Use a rubber spatula for this, and be careful not to deflate the whipped cream. The key here is to maintain the light, airy texture in your filling so that the cheesecake isn’t too dense.
- Now it’s time to assemble your cheesecake. Pour the light and fluffy pumpkin filling over the chilled graham cracker crust. Using an offset spatula or the back of a spoon, smooth the top to ensure an even surface. Cover it with plastic wrap and return the cheesecake to the refrigerator to set for at least six hours, though overnight is best. This allows the flavors to meld together and the cheesecake to firm up nicely.
- Once set, carefully remove the cheesecake from the springform pan. Before serving, feel free to dress it up! Top the cheesecake with a generous dollop of whipped cream and a drizzle of caramel sauce. These toppings not only enhance the flavor but also add an appealing visual element. Finally, slice the cheesecake into wedges and serve chilled to enjoy a taste of autumn in every bite.
Notes
For easy cleanup, line the bottom of the springform pan with parchment paper before adding the crust.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 250 mg
- Protein: 4 g