Description
A creamy, spiced No-Bake Pumpkin Cheesecake with a buttery graham cracker crust, perfect for fall gatherings or an easy make-ahead treat.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed
- Whipped cream (optional, for garnish)
- Ground cinnamon (optional, for garnish)
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined like wet sand.
- Press the mixture into the bottom of a springform pan and chill for 15 minutes.
- In a large bowl, beat the cream cheese until smooth.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Beat until combined.
- Gently fold in whipped topping until smooth and fluffy.
- Pour filling into the chilled crust and smooth the top.
- Chill in the refrigerator for at least 6 hours or overnight.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Chill the crust before adding filling for better structure.
- Use room temperature cream cheese to prevent lumps.
- Slice with a warm knife for clean edges.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: No-bake cheesecake, pumpkin dessert, fall recipes, easy pumpkin cheesecake, holiday dessert