No Bake Pumpkin Cheesecake

Oh yeah baby … it’s time to talk about the one … the only …

No Bake Pumpkin Cheesecake!

Can you see how delicious and creamy this cheesecake is?

So … why are you going to love this recipe??

1. You do not have to use your oven … I repeat … you will have room in your oven for other things … aka sweet potato casserole … on busy kitchen days like Thanksgiving, Christmas, etc. I don’t know about you but … during the holidays … my oven is considered valuable real estate!
2. You can make this ultra delicious dessert ahead of time. Make this a day or two before your ready to serve it. It will be waiting patiently in the fridge until you are ready!
3. You can have a no bake dessert that looks and tastes like you slaved all day! Choose to either make your own crust like I did or buy a couple of pre-made graham cracker crusts to make this holiday dessert super easy to assemble. I made my crust because I wanted it to look like a traditional cheesecake using a spring-form pan. There’s nothing wrong with using a store bought crust. If you do decide to go that route … either buy two crusts or cut the pumpkin cheesecake filling ingredients in half.

I mean seriously … aren’t those enough reasons to make this no bake pumpkin cheesecake?

Make sure you pin this recipe for later! Don’t forget!!

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No Bake Pumpkin Cheesecake

• Author: Amy

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Description

Save room in your oven! This no bake pumpkin cheesecake is perfect for the holidays. Make it ahead of time! This filling will fill 2 pre-made graham cracker crusts. Use chopped pecans, caramel sauce and whipped cream as toppings to make it even better!

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Scale 1x2x3x

Ingredients

Graham Cracker Crust:

• 1 stick butter, melted
• 1/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1.5 cups crushed graham crackers

Pumpkin Cheesecake Filling:

• 16 oz. cream cheese, room temperature
• 15 oz. can of pumpkin puree
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 3 cups whipped cream

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Instructions

Graham Cracker Crust:

1. Line a spring-form pan with parchment paper.
2. Using a fork, combine crust ingredients in a small bowl.
3. Press the crust mixture into the bottom of the spring-form pan and place in the freezer to set while you make the pumpkin cheesecake filling.

Pumpkin Cheesecake Filling:

1. Place the cream cheese, pumpkin puree, sugar and pumpkin pie spice into a food processor.
2. Blend until smooth and fully combined.
3. Pour into a large mixing bowl and gently fold in the whipped cream.
4. Pour into the spring-form pan, smooth the top and place in the refrigerator for a minimum of 4 hours to set.
5. Run a knife around the cheesecake to help release it from the spring-form pan.
6. Top with pecans, caramel sauce and whipped topping.
7. Serve chilled.