No-Bake Pumpkin Cheesecake
This easy no-bake pumpkin cheesecake recipe is SO GOOD and it's really simple to make! It's creamy, delicious and loaded with all the best fall flavours!
graham cracker crumbs
cream cheese, softened
(15 ounce) can
(about 2 cups minus 2 Tablespoons)
pumpkin pie spice
whipping cream (35%)
Combine the graham cracker crumbs, sugar and cinnamon, then add the melted butter. Mix together until combined.
Pour the crumbs into a spring form pan and press them into an even layer covering the bottom. Refrigerate for at least 30 minutes to 1 hour.
Using an electric mixer, beat together the cream cheese, sugar and brown sugar until creamy.
Add the vanilla, pumpkin pie spice and pumpkin puree. Continue beating until fully mixed.
In a separate bowl, beat the whipping cream until stiff peaks form.
Fold the whipped cream into the pumpkin mixture. Continue folding and stirring gently until the colour is consistent and the mixtures are fully combined.
Pour the filling onto the chilled crust. Spread it out evenly and smooth the top with a butter knife or spatula.
Cover the cheesecake with aluminum foil or plastic wrap. Place the springform pan on a plate (it will leak a little bit), then refrigerate for 4 hours or overnight.
Use a thin knife to cut around the entire edge of the springform pan to help release the cheesecake. Then carefully remove it from the springform pan.
Serve with whipped cream. Sprinkle with additional cinnamon or pumpkin pie spice.
If you don't have pumpkin pie spice you can substitute the following spices instead:
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice (optional)