Description
Indulge in this creamy, spiced No Bake Pumpkin Cheesecake, the ultimate stress-free dessert for your Thanksgiving feast. By combining rich cream cheese, real pumpkin puree, and warm autumn spices, this decadent treat achieves a velvety texture without the need for an oven. It is perfect for busy holiday hosts looking to impress guests with a festive, classic fall flavor profile in every delicious bite.
Ingredients
1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1 cup canned pumpkin puree
¾ cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup heavy whipping cream, chilled
Instructions
Combine graham cracker crumbs and melted butter, then press firmly into the bottom of a 9-inch springform pan and freeze.
In a bowl, whip the heavy cream until stiff peaks form and set aside.
In a large bowl, beat the softened cream cheese, pumpkin puree, sugar, vanilla, and spices until smooth.
Gently fold the whipped cream into the pumpkin mixture until uniform.
Pour the filling over the crust, smooth the top, and refrigerate for at least 4 hours until firm.
Notes
Keep the cheesecake covered in the refrigerator for up to 3 days. It often tastes even better the next day. For clean slices, run a knife under hot water and wipe dry before cutting.
- Prep Time: 20
- Category: Recipes
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg