Indulge in the creamy, spiced goodness of a no bake pumpkin cheesecake that captures the essence of autumn. This easy-to-make dessert combines the warmth of pumpkin and the richness of cream cheese, creating a treat that’s sure to impress. Perfect for holidays or a simple family dessert, this cheesecake requires no oven time and is a breeze to whip up. Let’s get started on this delightful recipe!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup sugar
– ½ cup unsalted butter, melted
– 1 (8 oz) package cream cheese, softened
– 1 cup pumpkin puree
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin pie spice
– 1 cup heavy cream
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, with chilling time of at least 4 hours.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Total Fat: 22g
– Saturated Fat: 12g
– Cholesterol: 80mg
– Carbohydrates: 30g
– Fiber: 1g
– Sugar: 18g
– Protein: 4g
This nutritional value is based on a single serving.
Step-by-Step Cooking Process
1. In a bowl, combine graham cracker crumbs and sugar.
2. Pour in melted butter and mix until crumbly.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a separate bowl, beat the cream cheese until smooth.
5. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice; mix well.
6. In another bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the pumpkin mixture.
8. Pour the filling into the prepared crust and spread evenly.
9. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
10. Before serving, garnish with whipped cream and a sprinkle of cinnamon.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed cookies or gluten-free alternatives. For a dairy-free option, use vegan cream cheese and coconut whipped cream.
Serving and Pairings
This delightful cheesecake pairs beautifully with whipped cream, chocolate shavings, or a drizzle of caramel sauce. It also goes well with a warm cup of spiced coffee or tea.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served cold and can be frozen; wrap tightly to prevent freezer burn.
Cooking Mistakes
- Not softening the cream cheese can lead to lumps.
- Skipping the chilling time results in a less firm cheesecake.
- Overmixing the whipped cream may cause it to deflate.
- Using too much butter can make the crust overly greasy.
- Forgetting to add the pumpkin spice can dull the flavor.
Helpful Tips
- Use a food processor for the crust for a finer texture.
- Chill your mixing bowls for the whipped cream to help it whip faster.
- Experiment with different spices for a unique flavor.
- Allow the cheesecake to sit at room temperature for 10 minutes before slicing for easier cutting.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it’s well-cooked and blended until smooth for the best texture.
How long does the cheesecake need to set?
For optimal results, refrigerate the cheesecake for at least 4 hours, but overnight is best for the flavors to meld.
Is it possible to make this cheesecake ahead of time?
Absolutely! This cheesecake can be made 1-2 days in advance, making it perfect for gatherings.
Can I add chocolate to this recipe?
Yes! Swirling in some melted chocolate or adding chocolate chips can create a delicious variation.
What should I do if the cheesecake is too soft?
If it’s too soft, it may need more chilling time. If you prefer a firmer texture next time, increase the cream cheese slightly.
Conclusion
This no bake pumpkin cheesecake is a delightful, easy-to-make dessert that captures the spirit of fall. With its creamy texture and spiced flavor, it’s perfect for any occasion. Treat your friends and family to this delightful recipe, and enjoy the compliments that come your way!
No Bake Pumpkin Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter melted
- 1 8 oz package cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup heavy cream
Instructions
- Combine graham cracker crumbs and sugar, then mix in melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Beat the cream cheese until smooth in a separate bowl.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice; mix well.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture.
- Pour the filling into the prepared crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Before serving, garnish with whipped cream and a sprinkle of cinnamon.
