Description
This no-bake pumpkin cheesecake is a creamy and spiced autumn treat featuring a buttery graham cracker crust and a luscious pumpkin cream cheese filling. Perfect for Thanksgiving or any fall gathering, it requires no oven and can be made ahead for easy entertaining.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping, thawed
Optional Garnish
- Whipped cream
- Cinnamon
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and brown sugar together until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing well until all ingredients are evenly incorporated.
- Fold in whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture until the filling becomes smooth and fluffy, ensuring not to overmix to maintain a light texture.
- Assemble and chill: Pour the pumpkin cream cheese filling over the chilled crust in the springform pan, smoothing the top evenly. Cover the cheesecake and refrigerate for at least 6 hours or overnight to allow it to set firmly.
- Serve: Before serving, optionally top with additional whipped cream and a light sprinkle of cinnamon for added flavor and presentation.
Notes
- For a firmer texture, freeze the cheesecake for 1 hour before serving.
- You can substitute homemade whipped cream for the store-bought whipped topping if preferred.
