Description
Enjoy this easy no-bake pumpkin cheesecake. It’s a simple dessert perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 1/2 cups pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a pie dish.
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture.
- Pour filling into the prepared crust.
- Refrigerate for at least 4 hours, or overnight.
- Serve chilled.
Notes
- For a richer flavor, use full-fat cream cheese.
- Garnish with whipped cream and a sprinkle of pumpkin pie spice before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg