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Irresistible No-Bake Pumpkin Cheesecake: 1 Amazing Fall Treat

No-Bake Pumpkin Cheesecake
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Enjoy a creamy and flavorful No-Bake Pumpkin Cheesecake, perfect for fall. This recipe features a spiced pumpkin filling and a simple crust, all without needing an oven.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Filling:
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until combined. Press mixture into the bottom and up the sides of a 9-inch pie plate.
  2. Chill the crust: Place the pie plate in the freezer while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat softened cream cheese until smooth.
  4. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and smooth.
  5. In a separate bowl, whip heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the pumpkin cream cheese mixture until no streaks remain.
  7. Pour the filling into the chilled crust and spread evenly.
  8. Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm.
  9. Serve: Slice and enjoy your no-bake pumpkin cheesecake.

Notes

  • For a stronger ginger flavor, use gingersnap cookie crumbs for the crust.
  • Add chopped pecans or walnuts to the crust for extra texture.
  • Garnish with whipped cream and a sprinkle of cinnamon or nutmeg before serving.

Nutrition

Find it online: https://savorandpin.com/no-bake-pumpkin-cheesecake/