No-Bake Pumpkin Cheesecake
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No-Bake Pumpkin Cheesecake
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No-Bake Pumpkin Cheesecake has a rich, velvety filling flavored with pumpkin spice over a buttery crust. Refrigerate overnight and served chilled.
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Ingredients
Graham Cracker Crust:
- 1 1/2 cups Graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 cup butter , melted
Cheesecake Filling:
- 16 ounces cream cheese , softened
- 1 cup canned pumpkin
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 2 cups heavy cream
Instructions
Graham Cracker Crust:
- Mix the graham cracker crumbs, brown sugar, and melted butter and press into the bottom of the springform pan and 1 inch up the sides.
Cheesecake:
- To your stand mixer add the cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin spice and beat until well combined, about 1-2 minutes.
- Add heavy cream on low speed, then when incorporated raise to high speed and beat until stiff peaks form, about 3-4 minutes.
- Spoon mixture over crust, and spread evenly.
- Refrigerate, covered, overnight.
Nutrition Information
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Calories
379kcal
(19%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
332mg
(14%)
Potassium
197mg
(6%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
4206IU
(84%)
Vitamin C
1mg
(1%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 332mg | 14% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 4206IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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