No Bake Pumpkin Cheesecake
User Reviews
5.0
3 reviews
Excellent
No Bake Pumpkin Cheesecake
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This No Bake Pumpkin Cheesecake is the perfect make-ahead holiday dessert. It's firm, creamy, and easy to slice without ever firing up your oven.
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Ingredients
- 1/4 cup milk plus 2 tablespoons
- 1 (.25 ounce) packet unflavored gelatin (see note 1)
- 2 (8 ounce) blocks cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice (see note 2)
- 1 (9-inch) Graham Cracker Crust (see note 3)
- Whipped Cream for serving, optional
- cinnamon sugar topping for serving, optional (see note 4)
Instructions
- In a small saucepan, add milk. Sprinkle gelatin over the top and let sit 5 minutes without stirring. The mixture will be very thick. Add remaining 2 tablespoons milk and stir to thin.
- Transfer saucepan to a stove and heat over medium-low flame. Slowly heat the gelatin mixture, stirring frequently, until the gelatin is completely dissolved, about 3 minutes. Remove from heat and cool to room temperature, at least 15 minutes.
- While the gelatin mixture is cooling, in a mixing bowl with an electric hand mixer, beat the cream cheese until smooth. Beat in sugar, vanilla, pumpkin, and pumpkin pie spice until smooth.
- Beat in cooled gelatin mixture until uniformly combined. Scrape into graham cracker crust and smooth the top. Chill until firm, at least 4 hours or overnight. Serve with whipped cream and cinnamon sugar topping if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Gelatin: Look for envelopes (not sheets) such as Knox brand unflavored gelatin. The two types of gelatin are usually interchangeable, but this recipe hasn’t been tested with gelatin sheets so I don’t know for sure.
- Pumpkin pie spice: Or substitute 1 teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg.
- Pie crust: For ease and simplicity, I use a store-bought crust here. You can absolutely make your own graham cracker crust with crushed graham cracker crumbs, butter, and powdered sugar. It’s delicious!
- Cinnamon sugar topping: In a small bowl, whisk together 1 cup granulated sugar and 1/4 cup ground cinnamon. Store in an airtight container.
- Yield: This 9-inch easy pumpkin cheesecake recipe makes about 8 slices of pumpkin cheesecake, more or fewer depending on how you slice them.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 slice
Calories
268kcal
(13%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
58mg
(19%)
Sodium
185mg
(8%)
Potassium
153mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
5541IU
(111%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 268kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 185mg | 8% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 5541IU | 111% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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