No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is creamy and smooth, the perfect dessert for fall, and it's easy to make with no oven required!
Servings: 12 slices
Ingredients
Crust
- 3 cups Graham cracker crumbs
- 1 cup Butter melted
Filling
- 1 cup Heavy whipping cream
- 24 ounces Brick-style cream cheese, softened 3 (8-ounce) packages
- ½ cup Powdered sugar
- 1 ½ cups Pumpkin puree not pie filling
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
Instructions
- Prepare a 9-inch springform with butter or cooking spray. Set aside.
- In a medium sized bowl, combine the graham cracker crumbs and butter until moist.
- Press the graham cracker crumbs into the bottom of the prepared pan. Set aside.
- In a large bowl, use an electric mixer to beat the heavy whipping cream until a firm peak forms. Add the cream cheese, sugar, pumpkin, cinnamon and vanilla until smooth and evenly combined.
- Pour the pie filling into the prepared pan and tap the pan on the counter to get rid of any air pockets.
- Cover and refrigerate the cheesecake overnight for optimal results.
- Top with additional whipped topping, crumbs, and cinnamon before serving.
Notes
Storage - This recipe is great to make in advance. Cover the cheesecake in foil or plastic wrap and store in the fridge for up to 2 days.
Freezing - For longer storage, you can even freeze it! After it has had the time to set in the fridge overnight, wrap the entire pan in plastic wrap then foil. Freeze for up to 3 months and thaw in the fridge before serving.
Nutrition
Calories: 518kcal | Carbohydrates: 27g | Protein: 6g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 465mg | Potassium: 199mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6292IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
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