Fall is finally here!
Fall means a lot of different things to me. Food-wise it means that all the yummy comfort foods come out, along with all my favorite pumpkin desserts!
I love all things pumpkin, and I especially love cheesecake. Marrying the two together… well that’s just a no brainer in my book. This Pumpkin Cheesecake Recipe doesn’t require any oven time, and it’s a crowd-pleaser every time!
No Bake Pumpkin Cheesecake
- 30 Graham Crackers
- 5 tbsp Melted Butter
- 2 tbsp Sugar
- 16 oz softened Cream Cheese
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 15 oz Pumpkin Puree
- 1 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice
- 16 ounce Heavy Whipping Cream
Crush graham crackers in food processor.
Add melted butter and sugar, and pulse to incorporate.
Press the mixture into the bottom and partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
Whip heavy cream until stiff peaks form.
Fold pumpkin mixture into whipped cream. Spread evenly into crust.
Refrigerate at least 2-3 hours before serving.
Garnish with additional whipped topping if desired.
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