Description
This creamy no-bake pumpkin cheesecake is layered over a buttery graham cracker crust and topped with whipped cream—perfect for fall and holiday gatherings.
Ingredients
For the Crust:
1 ¾ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Filling:
2 (8-oz) packages cream cheese, softened
1 cup canned pumpkin puree
¾ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 tsp vanilla extract
1 cup heavy cream
For the Topping:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
Preheat Oven: 350°F (175°C). Grease a 9-inch springform pan.
Make Crust: Combine graham crumbs, butter, and sugar. Press into pan. Bake 8–10 minutes. Cool.
Make Filling: Beat cream cheese until smooth. Mix in pumpkin, sugar, spices, and vanilla.
Whip Cream: In separate bowl, whip cream until soft peaks form. Fold into pumpkin mixture.
Assemble: Pour filling over crust and smooth top. Chill for 4 hours or overnight.
Whipped Topping: Whip cream with powdered sugar and vanilla until soft peaks form.
Top & Serve: Spread over chilled cheesecake. Slice and serve.
Notes
Use pure pumpkin puree—not pie filling—for best results.
Add caramel drizzle or chopped nuts for a decorative finish.
Can be made 1–2 days in advance for convenience.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
