Easy Pumpkin Cheesecake No Bake
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 9-inch springform pan
- 1 measuring cup set
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 16 ounce cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cup heavy whipping cream
Instructions
- Mix graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to create the crust, and set aside.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and vanilla extract, continuing to beat until creamy.
- Stir in the pumpkin puree, cinnamon, nutmeg, and cloves until fully incorporated.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until well combined.
- Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
- Smooth the top with a rubber spatula, cover with plastic wrap, and refrigerate for at least 4 hours or until firm.
- Remove from the refrigerator and release the cheesecake from the springform pan before serving.
Notes
For best results, make sure the cream cheese is at room temperature before you begin mixing to ensure a smooth and creamy filling. You can also add a little extra spice or a pinch of salt to balance the sweetness to your taste preference. If you prefer a firmer cheesecake, allow it to chill overnight.
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