Description

This No Bake Pumpkin Cheesecake is the ultimate creamy fall dessert packed with warm pumpkin spice flavor, smooth cheesecake filling, and a buttery graham cracker crust. It’s an easy recipe that’s perfect for Thanksgiving desserts, holiday gatherings, dinner ideas, cozy food ideas, and make-ahead treats. The light and fluffy texture combined with rich pumpkin flavor makes this a quick dessert everyone will love. Finished with whipped cream and caramel drizzle, this easy no bake cheesecake is a delicious autumn favorite.

Ingredients

2 cups graham cracker crumbs

6 tablespoons melted butter

2 tablespoons brown sugar

16 ounces cream cheese, softened

1 cup pumpkin puree

1/2 cup brown sugar

1 cup powdered sugar

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup heavy whipping cream

1 cup whipped topping

1/4 cup caramel sauce

1 cup whipped cream for garnish

Instructions

1. Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl until the texture resembles wet sand.

2. Press the crust mixture firmly into the bottom of a springform pan and refrigerate while preparing the filling.

3. Beat the softened cream cheese in a large bowl until completely smooth and creamy.

4. Add the pumpkin puree, brown sugar, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until fully combined.

5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.

6. Fold the whipped cream and whipped topping gently into the pumpkin cheesecake filling until smooth and fluffy.

7. Spread the filling evenly over the chilled crust and smooth the top with a spatula.

8. Cover the cheesecake and refrigerate for at least 6 hours or overnight until fully set.

9. Before serving, drizzle caramel sauce over the top and garnish with whipped cream.

10. Slice with a warm knife and serve chilled.

Notes

Use full-fat cream cheese for the richest and creamiest cheesecake texture.

Allow enough chilling time so the cheesecake sets properly and slices cleanly.

For extra fall flavor, use gingersnap cookies instead of graham crackers for the crust.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 24g
Sodium: 280mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg

Keywords: no bake pumpkin cheesecake, pumpkin dessert, easy cheesecake recipe, thanksgiving dessert, fall dessert, holiday cheesecake, creamy cheesecake, pumpkin spice dessert