An easy pumpkin dessert for fall and thanksgiving, this no bake pumpkin cheesecake is a pumpkin and cheesecake lovers dream.
Prep Time20 minutesmins
Additional Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Servings: 10slices
Calories: 427kcal
Ingredients
Crust Ingredients
1 1/2cupsgraham cracker crumbs9-10 sheets
1/4cupgranulated sugar
1/2cupbuttermelted
Cheesecake Ingredients
12ouncescream cheesesoftened to room temperature
1 1/2cupscanned pumpkinnot pumpkin pie filling
1 3/4cupspowdered sugar
1/2teaspoonpumpkin pie spice
3/4cupheavy cream -OR- 8 ounces Cool Whip
Optional Topping
Whipped cream or Cool Whip
Instructions
Crust Directions
Start by making the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom and up the sides of a 9 inch dish. Refrigerate while you make the filling.
Pie Directions
In a large bowl, beat together the cream cheese, powdered sugar, pumpkin and pumpkin pie spice until smooth. If you are using heavy cream, whip it in a large bowl until stiff peaks form.
Gently fold in the Cool Whip or whipped cream. Carefully spread the mixture on top of the crust, being careful not to break it.
Refrigerate for 6 hours or overnight. Serve topped with additional whipped cream or cool whip. Store in the refrigerator, best eaten within a few days.
Notes
If you make this recipe, leave me a rating and let me know how it went in the comments below.