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Perfect No-Bake Pumpkin Cheesecake 4 Fall

No-Bake Pumpkin Cheesecake
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Create a delightful no-bake pumpkin cheesecake with a gingersnap or graham cracker crust. This dessert is perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • Optional toppings: whipped cream, caramel sauce, chopped pecans

Instructions

  1. In a medium bowl, combine cookie crumbs and melted butter. Press mixture evenly into the bottom of a 9-inch pie plate or springform pan.
  2. In a large bowl, beat cream cheese until smooth.
  3. Add pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and smooth.
  4. In a separate bowl, whip heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
  6. Pour the filling into the prepared crust and spread evenly.
  7. Cover and refrigerate for at least 4 hours, or until firm.
  8. Before serving, add your favorite toppings if desired.

Notes

  • For a graham cracker crust, use 1 1/2 cups graham cracker crumbs.
  • Ensure cream cheese is fully softened for a smooth filling.
  • Chill time is crucial for the cheesecake to set properly.

Nutrition

Find it online: https://savoryskies.com/no-bake-pumpkin-cheesecake/