Description

This no-bake pumpkin cheesecake features a creamy, spiced filling layered over a buttery graham cracker crust. It’s a festive, fuss-free dessert perfect for fall gatherings and holidays like Thanksgiving.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup brown sugar

½ cup unsalted butter, melted

8 oz cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

½ cup granulated sugar

½ cup brown sugar

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 ½ cups whipped cream or whipped topping

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Instructions

In a medium bowl, mix graham cracker crumbs and brown sugar. Stir in melted butter until the texture resembles wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan and place it in the freezer to firm up.
In a large bowl, beat the softened cream cheese until smooth.
Add pumpkin puree, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat until well combined and silky.
Gently fold in the whipped cream until the mixture is smooth and airy.
Pour the filling over the chilled crust, smoothing the top evenly.
Cover and refrigerate the cheesecake for at least 4 hours or overnight until set.
Once set, remove the springform pan sides, slice, and serve with optional whipped cream and cinnamon dusting.

Notes

Swap graham crackers for gingersnap cookies to enhance the spice profile.

Add a tablespoon of maple syrup to the filling for extra depth of flavor.

Mix crushed pecans or walnuts into the crust for added texture and richness.

Use light cream cheese and low-sugar whipped topping for a lighter version.

Divide the mixture into muffin tins to create mini cheesecakes for individual servings.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 26g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg