Description
Seasonal spice meets creamy indulgence in this no-bake pumpkin cheesecake, blending autumn’s warmth with silky smoothness. Rich layers of graham cracker crust and pumpkin-infused filling promise a delightful dessert you’ll savor down to the last crumbly bite.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 0.5 cup (113 grams) unsalted butter, melted
- 0.25 cup granulated sugar
- Pinch of salt
Filling Ingredients:
- 2 cups (454 grams) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Instructions
- Crush graham crackers into fine crumbs and blend with melted butter, sugar, and salt until thoroughly combined and slightly moistened.
- Press the cracker mixture evenly and firmly into the bottom of a 9-inch springform pan, creating a compact base. Refrigerate while preparing the filling.
- Using an electric mixer, whip cream cheese until completely smooth and free of lumps at medium speed.
- Incorporate pumpkin puree, powdered sugar, vanilla extract, and warm autumn spices into the cream cheese, mixing until the texture becomes uniform and creamy.
- In a separate chilled bowl, whip heavy cream until it forms stiff, peaked mountains that hold their shape when the whisk is lifted.
- Gently fold the whipped cream into the pumpkin mixture, maintaining the light, airy texture by using a delicate folding technique.
- Transfer the silky filling into the chilled crust, smoothing the surface with a spatula to create an even, elegant finish.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow the filling to set and flavors to meld.
- Before serving, garnish with a delicate swirl of whipped cream and a light dusting of ground cinnamon for a festive touch.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Achieve a perfectly smooth filling by ensuring cream cheese is at room temperature and beating until no lumps remain.
- Control the spice intensity by adjusting the amount of pumpkin pie spice or creating a custom blend with fresh ground cinnamon, nutmeg, and ginger.
- Enhance texture by briefly freezing the cheesecake for 30 minutes before serving, which helps create clean, crisp slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg