No Bake Pumpkin Cheesecake (Printable View)
Smooth pumpkin and cream cheese blend atop spiced crust, chilled for a luscious, fuss-free treat.
# Ingredient List:
→ Graham Cracker Crust
01 -
2 cups graham cracker crumbs
02 -
3 tablespoons brown sugar
03 -
1/2 teaspoon ground cinnamon
04 -
1/2 cup unsalted butter, melted
→ Pumpkin Cheesecake
05 -
15 ounces pumpkin puree
06 -
2/3 cup heavy cream, 33% milk fat or higher
07 -
24 ounces brick-style full-fat cream cheese
08 -
1 cup powdered sugar
09 -
1/2 cup brown sugar
10 -
1 tablespoon pumpkin pie spice
11 -
2 teaspoons vanilla extract
# Preparation Steps:
01 -
In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Pour in melted butter and stir until mixture resembles wet sand.
02 -
Press crumb mixture firmly into the base and partially up the sides of a 9-inch springform pan. Freeze pan while preparing the filling.
03 -
Blot pumpkin puree with paper towels, squeezing to eliminate as much moisture as possible. Set aside.
04 -
In a separate bowl, beat heavy cream until stiff peaks form. Set aside for later use.
05 -
Using a large bowl and mixer, beat cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until creamy and smooth. Scrape down the sides and bottom of the bowl to avoid lumps.
06 -
Beat blotted pumpkin puree into the cream cheese mixture until evenly blended.
07 -
Gently fold whipped cream into the pumpkin-cream cheese mixture with a rubber spatula. Continue folding until the mixture is uniform with no visible streaks.
08 -
Retrieve crust from freezer. Spoon filling over crust and smooth the top with a spatula.
09 -
Cover pan and refrigerate for at least 6 hours or overnight for optimal texture.
10 -
Run a thin sharp knife around the pan edges to loosen the cheesecake. Release the springform clasp and remove the pan ring. Slice with a sharp knife, ensuring each cut goes through the crust.
11 -
If desired, top with piped whipped cream before serving.
# Supplementary Details:
01 -
Carefully blotting the pumpkin puree helps achieve firm texture and prevents excess moisture from affecting the final result.