Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 can (15 ounces) pumpkin puree
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped cream
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a large mixing bowl, blend pumpkin puree, cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Fold in the whipped cream gently until fully combined.
- Pour the pumpkin mixture over the crust and spread evenly.
- Refrigerate for at least 4 hours or until set.
- Remove from the springform pan and serve chilled.
Notes
- For best results, let the cheesecake chill overnight.
- You can top it with additional whipped cream or pumpkin pie spice before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg