These No Bake Pumpkin Cheesecake is so easy, smooth and silky -- the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video
3packagesfull fat cream cheese8oz each, room temperature
1 1/2cupspure pumpkin puree
1 3/4cupspowdered sugar
1teaspoonpumpkin pie spice
1teaspoonvanilla
whipped cream for garnish if desired
Instructions
Line 9" springform pan with parchment paper (pinch it in between the sides and the bottom) and preheat oven to 350 degrees F (baking the crust is optional, but helps it stay together more firmly).
Combine graham crumbs and melted butter in a bowl. Press firmly into the bottom and 1" up the sides of the prepared pan.
Bake crust for 10 minutes or until it looks slightly dry. Remove and let cool to room temperature.
In a medium bowl, whip cold cream until stiff peaks form. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add the pumpkin and beat until combined, scraping down the sides as necessary.
Add the sugar, pumpkin pie spice and vanilla and beat on medium-low with an electric mixer until combined, scraping down the sides of the bowl as necessary.
Use a spatula to gently fold in whipped cream until no white streaks remain.
Pour filling into pan, smooth the top, cover lightly with foil or plastic wrap and refrigerate until set, about 8 hours or overnight.
Garnish with whipped cream if desired and serve.
Video
Notes
*I highly recommend tasting your filling before pouring into the crust — this way you can adjust and add more sugar or more spices if you prefer!