Description
A creamy and indulgent dessert that captures the essence of autumn with its spiced pumpkin flavor and buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped cream
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Firmly press this into the bottom of your 9-inch springform pan to create an even layer.
- Make the filling: With an electric mixer, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar, blending well. Then introduce the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until fully combined.
- Incorporate whipped cream: Gently fold in the whipped cream using a spatula.
- Combine and smooth: Pour the cream cheese filling onto your prepared crust and smooth the top with an offset spatula.
- Chill: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Serve: Carefully remove the springform, slice the cheesecake into wedges, and serve chilled.
Notes
This cheesecake can be made up to two days in advance. Ensure to soften cream cheese for a smooth filling and avoid overmixing after incorporating whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pumpkin, cheesecake, no-bake dessert, fall recipes, autumn dessert