Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- Combine the graham cracker crumbs and melted butter in a bowl, then press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
- Spread the pumpkin filling over the crust in the springform pan and smooth the top.
- Refrigerate for at least 4 hours or until set.
Notes
- For added flavor, consider adding a pinch of ginger to the mixture.
- This cheesecake can be topped with whipped cream and a sprinkle of cinnamon before serving.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: No Bake Pumpkin Cheesecake, Pumpkin Dessert, Fall Dessert