No Bake Pumpkin Cheesecake
Amy Duska
This no bake pumpkin cheesecake is perfect for the holidays. Save room in your oven!
Prep Time 20 minutes mins
Chill Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 275 kcal
Graham Cracker Crust:
- 1 stick butter melted
- ¼ cup light brown sugar
- ½ teaspoon vanilla extract
- 1.5 cups crushed graham crackers
Pumpkin Cheesecake Filling:
- 16 oz. cream cheese room temperature
- 15 oz. can of pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 3 cups whipped cream
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 the filling 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.
- Can be made 2 days ahead of time.
- This filling will fill 2 pre-made graham cracker crusts.
- Store leftovers, covered in the fridge, for up to 4 days.
Keyword pumpkin cheesecake