No Bake Pumpkin Cheesecake
Indulge in the flavors of fall with this creamy and delicious No Bake Pumpkin Cheesecake. Perfect for autumn gatherings or a cozy night in.
Ingredients
Crust
- 2 1/4 cups graham cracker crumbs
- 5 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 10 tbsp unsalted butter, melted
Filling
- 24 oz cream cheese, room temperature
- 1 1/4 cups powdered sugar, divided
- 1/2 cup brown sugar, loosely packed
- 1 1/2 cups pumpkin puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1 1/4 cups heavy whipping cream, cold
- 1/2 tbsp vanilla extract
Topping
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 3/4 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Combine crust ingredients and press into a springform pan.
- Beat cream cheese and sugars until smooth. Add pumpkin and spices.
- Whip heavy cream with sugar and vanilla until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Spread filling onto crust and chill until firm. Top with whipped cream and refrigerate until serving.
Notes
Chill the cheesecake for at least 5-6 hours to ensure it sets properly.