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??
- 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!
- 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!
- 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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PinDescription
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!
Scale
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
Instructions
Graham Cracker Crust:
- Line a spring-form pan with parchment paper.
- Using a fork, combine crust ingredients in a small bowl.
- 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:
- Place the cream cheese, pumpkin puree, sugar and pumpkin pie spice into a food processor.
- Blend until smooth and fully combined.
- Pour into a large mixing bowl and gently fold in the whipped cream.
- Pour into the spring-form pan, smooth the top and place in the refrigerator for a minimum of 4 hours to set.
- Run a knife around the cheesecake to help release it from the spring-form pan.
- Top with pecans, caramel sauce and whipped topping.
- Serve chilled.
Jessie | Kitschen Cat says
09/08/2017 at 4:56 pmAhhh I’m dying over here looking at this on a cozy Friday afternoon. Your photos are gorgeous too 🙂 Pinning this now to make later!
Amy says
09/11/2017 at 12:31 pmAwe … thank you Jessie!