Easy Pumpkin Cheesecake (No Bake Recipe)
No Bake Pumpkin Cheesecake starts with a buttery graham cracker crust and is then topped with a creamy, light, and fluffy pumpkin cheesecake filling. Bursting with fall flavor, it's the best bite of cake that you don't have to cook.
Servings: 8 servings
Calories: 604kcal
Ingredients
- 2½ cups crushed graham crackers
- ¼ cup unsalted butter
- 16 oz (2-8oz) blocks cream cheese room temperature
- 1½ cups pumpkin puree
- ⅓ cup heavy whipping cream
- ¾ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Instructions
- Melt the butter in a small microwave safe dish and combine it with the crushed graham crackers to form a wet, sandy mixture. Press the crushed graham cracker mix into the bottom of an 8-inch springform pan and set aside.
- In a medium sized mixing bowl, use an electric hand mixer to whip the cream cheese until it is smooth and soft.
- Whisk in the pumpkin puree, whipping cream, granulated sugar, vanilla extract, and pumpkin spice until the mixture is smooth and homogenous.
- Pour the cheesecake mixture onto the graham cracker crust and place the springform pan in the freezer for 4 hours, or until the center of the cheesecake is firm.
- Serve and enjoy!
Notes
Storage :
- To Store: This cheesecake can be stored in the freezer, covered in tinfoil or moved to an airtight container, for up to 2 weeks.
- The tighter you pack the crust into the bottom and up the sides of your springform pan, the less likely it will fall apart when slicing the cheesecake.
- To make cutting this cheesecake easier, you can heat a knife under hot water before slicing the cake.
Nutrition
Calories: 604kcal | Carbohydrates: 81g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 651mg | Potassium: 266mg | Fiber: 3g | Sugar: 42g | Vitamin A: 7503IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 2mg