No Bake Pumpkin Cheesecake
An easy pumpkin dessert for fall and thanksgiving, this no bake pumpkin cheesecake is a pumpkin and cheesecake lovers dream.
Servings: 10 slices
Ingredients
Crust Ingredients
- 1 1/2 cups graham cracker crumbs 9-10 sheets
- 1/4 cup granulated sugar
- 1/2 cup butter melted
Cheesecake Ingredients
- 12 ounces cream cheese softened to room temperature
- 1 1/2 cups canned pumpkin not pumpkin pie filling
- 1 3/4 cups powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 3/4 cup heavy 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.
Nutrition
Serving: 1g | Calories: 427kcal | Carbohydrates: 40g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 282mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6723IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg