No-Bake Pumpkin Cheesecake: A Creamy Autumn Delight

As the air turns crisp and the leaves begin to fall, there’s nothing quite like the comforting flavors of pumpkin to celebrate the season. This No-Bake Pumpkin Cheesecake is a delightful dessert that perfectly captures the essence of autumn. With its smooth, creamy texture and warm spices, this cheesecake is the ideal treat for holiday gatherings or a cozy night in. Best of all, it’s easy to make and requires no baking, making it a fuss-free option for any occasion.

Ingredients

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Pumpkin Cheesecake:

• 2 cups pumpkin puree (or use a 15oz can)
• ⅔ cup heavy cream (33% MF or more)
• 24 oz cream cheese (brick-style, full-fat)
• 1 cup powdered sugar
• ½ cup brown sugar
• 1 tablespoon pumpkin pie spice (or make your own, see notes)
• 2 teaspoons vanilla extract

Directions

Step 1: Make the Graham Cracker Crust

1. In a medium bowl, stir together the graham cracker crumbs, brown sugar, and cinnamon.
2. Add the melted butter and mix until the ingredients are fully combined and the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4. Place the pan in the freezer while you prepare the cheesecake filling. This helps the crust set and makes it easier to spread the filling later.

Step 2: Prepare the Cheesecake Filling

1. Start by blotting the pumpkin puree with a paper towel to remove excess liquid. Repeat this process several times to ensure the puree is as dry as possible. This step is crucial to prevent the cheesecake from becoming too watery.
2. In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
3. In a separate large bowl, beat the cream cheese until it becomes soft and creamy.
4. Add the powdered sugar, brown sugar, and pumpkin pie spice to the cream cheese, and beat until well combined and smooth.
5. Mix in the vanilla extract and the prepared pumpkin puree until fully incorporated.
6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold carefully to maintain the light and airy texture of the whipped cream.

Step 3: Assemble the Cheesecake

1. Remove the crust from the freezer.
2. Spoon the pumpkin cheesecake mixture over the crust, spreading it evenly with a spatula. Smooth the top for a clean finish.
3. Place the cheesecake in the refrigerator to chill for at least 6 hours, or overnight for best results. This allows the flavors to meld and the cheesecake to set properly.

Step 4: Serve and Enjoy

1. When ready to serve, run a thin, sharp knife around the edge of the pan to loosen the cheesecake, then unclamp the springform pan.
2. Slice the cheesecake into pieces and serve with a dollop of whipped cream if desired. Enjoy the creamy, spiced flavors of this autumn-inspired dessert.

Quick Tips

• Pumpkin Puree: Ensure that your pumpkin puree is well-drained to avoid a runny cheesecake. Blotting with paper towels or using a fine-mesh strainer can help remove excess moisture.
• Homemade Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
• Storage: Store any leftovers in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake in an airtight container for up to 2 months.

Nutritional Information

• Prep Time: 25 minutes
• Chilling Time: 6 hours
• Total Time: 6 hours 25 minutes
• Calories: 320 kcal per serving
• Servings: 12 servings

This No-Bake Pumpkin Cheesecake is the perfect blend of creamy texture and warm, autumnal flavors. It’s an easy and impressive dessert that will surely be a hit at any fall gathering. Serve it with a hot cup of coffee or tea, and enjoy a slice of pumpkin perfection!

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