Description

No Bake Pumpkin Cheesecake is creamy, spiced, and effortless—made with pumpkin puree, warm spices, and a graham cracker crust. A festive fall dessert without turning on the oven.

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 cup pumpkin puree

1/2 cup brown sugar

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

1 1/2 cups heavy cream, whipped

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Instructions

1. Mix graham cracker crumbs with melted butter, press into a 9-inch springform pan. Chill.

2. In a bowl, beat cream cheese, powdered sugar, and brown sugar until smooth.

3. Add pumpkin puree, vanilla, and spices, mixing until combined.

4. Fold in whipped cream gently until mixture is light and fluffy.

5. Spread filling over crust, smooth the top.

6. Chill at least 6 hours or overnight until firm.

7. Slice and serve with whipped cream topping.

Notes

Make ahead for stress-free holiday prep.

For extra flavor, drizzle with caramel or sprinkle crushed gingersnaps on top.

Keeps up to 4 days in the fridge.