Decadent NoBake Pumpkin Cheesecake (Printer-Friendly)
A creamy, spiced pumpkin dessert with a buttery graham crust, perfect for cozy fall gatherings.
# List of Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
→ Filling
03 -
2 cups cream cheese, softened
04 -
1 cup powdered sugar, sifted
05 -
1 cup canned pumpkin puree
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
½ teaspoon ground ginger
09 -
¼ teaspoon ground nutmeg
10 -
¼ teaspoon ground cloves
11 -
1 cup heavy whipping cream
→ Topping (optional)
12 -
Pecans or whipped cream
# Preparation Steps:
01 -
Combine graham cracker crumbs and melted butter in a medium bowl. Mix until crumbs are evenly coated and have a wet sand texture. Firmly press the mixture into the bottom of a 9-inch springform pan.
02 -
Beat softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Incorporate powdered sugar and vanilla extract until fully combined.
03 -
Gently fold in pumpkin puree, ground cinnamon, ginger, nutmeg, and cloves until thoroughly integrated.
04 -
Whip heavy cream in a separate bowl until soft peaks form. Carefully fold the whipped cream into the pumpkin mixture to maintain volume.
05 -
Pour the pumpkin filling into the prepared crust and smooth the top. Cover and refrigerate for a minimum of 4 hours or overnight to set.
# Additional Suggestions:
01 -
Ensure the cream cheese is fully softened for a smooth filling without lumps.
02 -
Refrigerate overnight for best flavor development and firm texture.