No Bake Pumpkin Cheesecake
User Reviews
4.8
No Bake Pumpkin Cheesecake
Description
This dessert begins by mixing graham cracker crumbs with melted butter and sugar, then pressing the mixture firmly into a pie pan and chilling it to set the crust. Meanwhile, the cream cheese is softened thoroughly and beaten with pumpkin puree, brown sugar, and pumpkin pie spice to form a smooth filling base. Whipped topping is gently folded in to lighten the texture.
The filling is spooned over the chilled crust and refrigerated for at least 1.5 hours, allowing it to firm up without baking. Before serving, the cheesecake can be decorated with additional whipped cream or whipped topping and chopped pecans. A drizzle of caramel sauce adds a complementary sweetness and texture contrast.
The choice of crust can be varied, such as a gingersnap crust for extra spice complexity. Softening cream cheese properly prevents lumps and results in a uniformly smooth filling. Whipped heavy cream may be substituted for whipped topping, but aerosol toppings should be avoided as they may not maintain structure.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 7 tablespoons butter melted
- cooking spray
- 8 ounces cream cheese softened
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 ounce tub whipped topping thawed
- 1/2 cup caramel sauce
- Whipped Cream optional garnishes; or whipped topping; chopped
- pecans optional garnishes; or whipped topping; chopped
Instructions
- Coat a 9 or 10 inch pie pan with cooking spray.
- In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Press the mixture firmly into the bottom and sides of the pie pan. If you're using a 9 inch pie pan, you may not need all of the crumb mixture to cover the pan.
- Place in the freezer and chill for 20 minutes.
- While the crust is chilling, make the filling.
- In a large bowl, using a mixer, beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until thoroughly combined.
- Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
- Refrigerate the pie for at least 1 1/2 hours or up to 24 hours.
- Prior to serving, decorate with whipped cream, whipped topping and chopped pecans if desired.
- Cut into slices and drizzle approximately 2 teaspoons of caramel over each slice, then serve.
Notes
- Ensure cream cheese is very soft before mixing to avoid lumps; warming in short microwave bursts helps.
- Gingersnap crust can be used instead of graham crackers for added spice flavor.
- Substitute sweetened whipped heavy cream for whipped topping if preferred; avoid aerosol whipped cream as it may deflate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 46mg | 15% |
| Sodium | 269mg | 11% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 4375IU | 88% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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