No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is a delicious dessert that combines the warm, comforting flavors of pumpkin with the decadent, creamy indulgence of cheesecake.
Servings: 8
Calories: 494kcal
Ingredients
Crust ingredients
- 7 graham crackers, crushed
- 2 Tablespoons granulated sugar
- 6 Tablespoons butter, melted
Cheesecake Ingredients
- ¾ cup heavy cream
- 16 ounces Cream cheese, room temperature
- 15.9 ounce can pumpkin puree
- ¾ teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Extra whipped cream for topping optional
Instructions
- In a large bowl mix the graham cracker crumbs, granulated sugar, and melted butter together until well combined.
- Press into the bottom and sides of a 9” pie plate and place in the refrigerator.
- Whip the heavy cream with a hand or stand mixer until stiff peaks form. Place in the refrigerator to stay cold until needed.
- In a large bowl, beat the cream cheese until smooth.
- Beat in the pumpkin, cinnamon, and pie spice until combined. Then, beat in the powdered sugar.
- Next, add in the whipped cream and beat until combined.
- Pour into chilled pie crust, and refrigerate for at least 4 hours or overnight.
- If you would like, top with extra whipped cream before serving.
Notes
To make whipped topping, whip 1 cup of heavy cream, ¼ cup powdered sugar, and teaspoon of vanilla until stiff peaks form. Top the pumpkin cheesecake with the whipped topping and refrigerate.
Nutrition
Calories: 494kcal | Carbohydrates: 36g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 336mg | Potassium: 242mg | Fiber: 2g | Sugar: 25g | Vitamin A: 10123IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg