Ingredients
Scale
*For the Graham Cracker Crust:*
- 1/2 cup melted Butter
- 14 full Graham Cracker Sheets
- 1 Tablespoon Sugar
*For the Pumpkin Cheesecake Filling:*
- 2 8-ounce packages softened Cream Cheese
- 1/2 cup Brown Sugar
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Canned Pumpkin Puree
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1 cup Whipped Heavy Cream
*Optional Whipped Cream Topping:*
- 1 1/2 cups Heavy Cream
- 1/4 cup Powdered Sugar
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until it’s like wet sand. Use a food processor if you have one—pulse graham crackers, melted butter, and sugar together.
- Press the mixture into a springform pan to create an even layer. Refrigerate to set while you prep the filling. Optionally, bake the crust at 350 degrees for 7 minutes.
- In a large bowl, beat cream cheese, brown sugar, vanilla, and powdered sugar until smooth (about 4 minutes). Scrape the bowl to ensure even mixing.
- Gently fold in pumpkin puree and spices until smooth.
- In a separate bowl, whip heavy cream until peaks form. Fold it into the pumpkin-cream cheese mixture without deflating the whipped cream.
- Spoon the pumpkin-cream cheese mixture over the crust evenly.
- Chill the pumpkin no-bake cheesecake for at least 4 hours, preferably overnight, to let the flavors meld and the texture set.
- Before serving, top it with a generous layer of whipped cream. Optionally, add a dash of cinnamon sugar or a drizzle of salted caramel.
Notes
- Use 100% pumpkin, not pumpkin pie filling.
- You can make this cheesecake 1-2 days ahead. Wait to top with whipped cream until serving.
- Store the cheesecake covered in the refrigerator. Enjoy your delightful, make-ahead pumpkin treat!