Description
A delicious no-bake cheesecake that captures the flavors of fall with pumpkin and warm spices, perfect for any gathering.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 1 cup whipped cream
Instructions
- Crush graham crackers into fine crumbs and mix with melted butter and brown sugar until combined.
- Press the mixture firmly into the bottom of a springform pan and refrigerate to set.
- Beat softened cream cheese until smooth and lump-free.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, mixing until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture to keep it light and airy.
- Pour the filling over the chilled crust and smooth the top evenly.
- Refrigerate for at least 6 hours or overnight until fully set.
- Before serving, top with whipped cream and drizzle caramel sauce. Slice and serve chilled.
Notes
- For best results, let the cheesecake set overnight.
- You can substitute the heavy cream with a non-dairy alternative for a vegan version.
- Feel free to add chopped nuts for extra texture if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg