No-Bake Pumpkin Cheesecake
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No-Bake Pumpkin Cheesecake
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Delicious no-bake pumpkin cheesecake topped off with whipped cream is the perfect fall dessert. It has a creamy cheesecake filling with real pumpkin puree that sits in an irresistible Biscoff cookie crust. It’s easy to make, rich and perfectly spiced!
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Ingredients
Crust
- 1 (8.8 ounces) Biscoff cookie package about 27 cookies
- ¼ cup brown sugar
- 5 tablespoons unsalted butter, melted
- 1 pinch salt
Filling
- 1 cup heavy cream, chilled
- 20 ounces cream cheese, room temperature
- 1 ¼ cup pumpkin puree
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 ¼ teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
Crust
- Add 1 (8.8 ounces) Biscoff cookie package to a blender or food processor and pulse until finely ground. Add the crumbs, ¼ cup brown sugar, and 1 pinch salt to a medium bowl.
- Add the melted 5 tablespoons unsalted butter, and stir until all the crumbs are moistened and resemble very wet sand.
- Spray a 9-inch springform pan with pan spray and then press the crumb crust into the bottom and up the sides.
- Place the crust in the refrigerator to chill while you prepare the filling.
Filling
- In a large bowl, whip 1 cup heavy cream, until you reach stiff peaks. Cover the bowl and place it in the refrigerator to chill until you are ready to use it.
- In another large bowl, use a stand mixer fitted with the paddle attachment or hand mixer to beat 20 ounces cream cheese, until smooth. Scrape down the sides and bottom of the bowl once or twice as you beat it to be sure it is smooth. Add ⅓ cup granulated sugar, ⅓ cup brown sugar, and 1 ¼ cup pumpkin purée and beat again until smooth.
- Add 1 teaspoon vanilla extract, 2 ¼ teaspoon pumpkin pie spice, and ¼ teaspoon salt. Mix until combined.
- Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture until no streaks of white remain.
- Add the filling to the chilled crust and smooth the top. Cover and chill for 6-8 hours or overnight before serving.
- Serve straight from the refrigerator. For the best slices, run a large knife under very hot water, dry it with a clean kitchen towel, and slice. Rinse the knife clean and heat again between each cut for the cleanest results.
Nutrition Information
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Calories
359kcal
(18%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
83mg
(28%)
Sodium
219mg
(9%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
5047IU
(101%)
Vitamin C
1mg
(1%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 219mg | 9% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 5047IU | 101% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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