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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake
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A rich, creamy, and perfectly spiced no-bake pumpkin cheesecake with a classic graham cracker crust, perfect for fall.

Ingredients

Scale
  • 2 cups graham crumbs (about 240 grams)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams) melted
  • 15 ounce can pumpkin puree (just under 2 cups)
  • 2/3 cup heavy cream (120 ml) 33% MF or more
  • 24 ounces cream cheese (680 grams) brick-style, full-fat
  • 1 cup powdered sugar (110 grams)
  • 1/2 cup brown sugar (105 grams)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract

Instructions

  1. In a medium bowl, stir together the graham crumbs, brown sugar, and cinnamon.
  2. Pour in the melted butter.
  3. Stir the mixture until it is well combined.
  4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  5. Extend the crust mixture about 1/2 to 2/3 of the way up the sides of the pan.
  6. Place the prepared crust in the freezer.
  7. Open the can of pumpkin puree.
  8. Blot the pumpkin puree with paper towels to remove excess liquid.
  9. Squeeze the pumpkin puree multiple times to remove as much liquid as possible.
  10. Set the blotted pumpkin puree aside.
  11. In a separate large bowl, beat the heavy cream until stiff peaks form.
  12. Set the whipped cream aside.
  13. In another separate large bowl, beat the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract.
  14. Beat until the mixture is smooth and creamy.
  15. Turn off the mixer and scrape down the sides and bottom of the bowl with a spatula to ensure no lumps remain.
  16. Beat the blotted pumpkin puree into the cream cheese mixture until fully combined.
  17. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
  18. Continue folding very gently until the mixture has an even consistency and no streaks of whipped cream are visible.
  19. Remove the crust from the freezer.
  20. Spoon the cheesecake mixture over the crust.
  21. Spread the top of the cheesecake smooth with a spatula.
  22. Cover the pan tightly with plastic wrap.
  23. Place the covered cheesecake in the refrigerator to chill for at least 6 hours or overnight.
  24. When ready to serve, trace a very thin, sharp knife around the edges of the pan.
  25. Unclamp the springform pan to release the cheesecake.
  26. Optionally, top with additional whipped cream before serving.
  27. When slicing, use a thin, sharp knife and cut all the way through the crust.

Notes

Always use full-fat, brick-style cream cheese for the best texture and set.
Blotting the pumpkin puree thoroughly is crucial to prevent a watery cheesecake.
Gently folding in the whipped cream keeps the filling light and airy.
For homemade pumpkin pie spice: combine 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp ground cloves.

Find it online: https://timelesscrumb.com/no-bake-pumpkin-cheesecake/