Description
Silky No-Bake Pumpkin Cheesecake whispers autumn’s sweet embrace with creamy layers of spiced pumpkin nestled in a graham cracker crust. Chilled perfection delivers rich, velvety indulgence that welcomes fall’s warmest flavors onto your dessert plate.
Ingredients
Scale
Primary Ingredients:
- 24 ounces (680 grams) cream cheese, brick-style, full-fat
- 2 cups (480 milliliters) pumpkin puree
- 1 ½ cups (375 milliliters) graham cracker crumbs
For the Sugars and Sweeteners:
- 1 cup (125 grams) powdered sugar
- ½ cup (100 grams) brown sugar
- 2 tablespoons (30 grams) brown sugar
Spices and Flavor Enhancers:
- 1 tablespoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 teaspoons vanilla extract
Additional Ingredients:
- ⅔ cup (160 milliliters) heavy cream (33% MF or more)
- 6 tablespoons (85 grams) unsalted butter, melted
Instructions
- Create a robust foundation for the dessert by combining graham cracker crumbs (240 grams), brown sugar (30 grams), ground cinnamon (5 grams), and melted unsalted butter (85 grams) until thoroughly integrated.
- Carefully press the crumb mixture into the base of a 9-inch (23-centimeter) springform pan, ensuring an even, compact layer. Transfer the pan to the freezer for 15 minutes to solidify the crust.
- Prepare the pumpkin puree by gently dabbing with paper towels to eliminate excess moisture, which prevents a watery filling.
- Whip heavy cream (240 milliliters) using an electric mixer until stiff, peaked texture forms, creating a light and airy component.
- In a separate large mixing bowl, blend cream cheese (450 grams) with powdered sugar (120 grams), brown sugar (30 grams), and pumpkin pie spice (10 grams) until smooth and creamy.
- Incorporate pumpkin puree (240 grams) and pure vanilla extract (5 milliliters) into the cream cheese mixture, stirring until uniformly combined.
- Delicately fold the whipped cream into the pumpkin cream cheese base, maintaining the mixture’s voluminous texture.
- Gently spread the filling over the chilled crust, using a spatula to create a perfectly smooth surface.
- Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight, to allow complete setting and flavor development.
- Before serving, garnish with additional whipped cream and a light dusting of pumpkin pie spice for an elegant presentation.
Notes
- Draining excess moisture from pumpkin prevents soggy cheesecake texture, ensuring a firm and creamy dessert.
- Freezing the crust helps it set quickly and provides a sturdy base for the delicate filling.
- Whipping cream to stiff peaks creates a light, airy texture that makes the cheesecake feel decadent and smooth.
- Blending sugars with cream cheese develops a rich, balanced sweetness that complements the pumpkin’s earthy flavor.
- Chilling overnight allows flavors to meld and helps the cheesecake firm up perfectly for clean, beautiful slices.
- Topping with fresh whipped cream adds an extra layer of indulgence and makes the dessert look professionally prepared.
- Prep Time: 25 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 550 kcal
- Sugar: 36g
- Sodium: 420mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg