No-Bake Pumpkin Cheesecake Recipe
Our No-Bake Pumpkin Cheesecake is the perfect Thanksgiving dessert! It is quick and easy and doesn't compete for oven time with all of our other holiday dishes!
Servings: 14 slices
Calories: 254kcal
Ingredients
For the Gingersnap Crust
- 1 cup graham cracker crumbs
- 1 cup gingersnap crumbs
- 3 tbsp pure cane sugar
- pinch salt
- 5 tbsp butter melted
For the Filling
- 12 oz cream cheese set out at room temperature for 30 minutes
- 1 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 cup powdered sugar
- 1 cup canned pumpkin solidly packed
- 2 cup whipped cream and more for garnish
Instructions
- Combine the ingredients for the crust in a medium size mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.
- Meanwhile, in the bowl of a stand mixer beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.
- Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.
Nutrition
Serving: 14serving | Calories: 254kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 238mg | Potassium: 121mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3235IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg