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no bake pumpkin cheesecake

Pumpkin Cheesecake No Bake

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Prep Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 9-inch springform pan
  • 1 Spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter melted
  • 8 ounces Cream cheese softened
  • 1 cup Pumpkin puree
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1 cup Whipped cream

Instructions
 

  • In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
  • Press the mixture into the bottom of the springform pan to form the crust.
  • In another mixing bowl, beat cream cheese and powdered sugar until smooth and creamy using an electric mixer.
  • Add pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves to the cream cheese mixture and blend until well combined.
  • Gently fold in the whipped cream into the pumpkin mixture using a spatula.
  • Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
  • Smooth the top with the spatula and cover with plastic wrap.
  • Refrigerate for at least 4 hours or until set before serving.
  • Remove the cheesecake from the springform pan and slice to serve.

Notes

For best results, ensure the cream cheese is completely softened before mixing to achieve a smooth filling. It's also important to gently fold in the whipped cream to maintain its lightness and avoid deflating the mixture. For a more intense flavor, consider making the cheesecake a day in advance to allow the spices to meld together.
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