No-Bake Pumpkin Cheesecake: Your New Fall Favorite

👩‍🍳 Instructions

1. 1

   Prepare the crust: In a medium bowl, combine Graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until crumbs are moistened. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2. 2

   Make the filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth, about 2-3 minutes. Scrape down the bowl. Add pumpkin puree, ½ cup granulated sugar, brown sugar, 1 tsp vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat on medium-low until combined, then medium until smooth.
3. 3

   Whip heavy cream: In a separate, cold bowl, whip 1 ½ cups very cold heavy cream on high speed until stiff peaks form.
4. 4

   Combine filling: Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it, then carefully fold in the remaining whipped cream until no streaks remain. Avoid overmixing.
5. 5

   Assemble and chill: Pour the pumpkin filling over the chilled crust and spread evenly. Cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until fully set.
6. 6

   Prepare topping: When ready to serve, whip 1 cup very cold heavy cream, 2 tablespoons powdered sugar, and ½ tsp vanilla extract until stiff peaks form.
7. 7

   Serve: Carefully remove the springform pan sides. Pipe or spread whipped cream over the cheesecake. Garnish with a sprinkle of cinnamon or toasted pecans if desired. Slice and enjoy!