No Bake Pumpkin Cheesecake Recipe
This luscious, no-bake pumpkin cheesecake features a silky, creamy filling with a delightful pumpkin spice essence atop a cinnamon-infused graham cracker crust. Its airy texture and warm fall flavors make it an excellent choice for autumn gatherings or Thanksgiving celebrations.
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Servings: 12
Equipment
- 9-inch (23 cm) springform pan (a 10-inch/25.5 cm pan can also be used)
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs approximately 240 grams
- ½ cup unsalted butter 112 grams, melted
- ½ teaspoon ground cinnamon
- 3 tablespoons brown sugar
Pumpkin Cheesecake Filling
- 15- ounce can pumpkin puree just under 2 cups
- 24 ounces brick-style full-fat cream cheese (680 grams)
- 1 cup powdered sugar 110 grams
- ⅔ cup heavy cream 120 ml, at least 33% milk fat
- ½ cup brown sugar 105 grams
- 1 tablespoon pumpkin pie spice or substitute – see Notes
- 2 teaspoons vanilla extract
Instructions
Graham Cracker Crust
- In a medium mixing bowl, blend the graham cracker crumbs with brown sugar and cinnamon until evenly combined. Stir in the melted butter thoroughly until the mixture resembles wet sand.
- Firmly press the crust mixture into the bottom and up the sides (about halfway to two-thirds) of a 9-inch springform pan.
- Place the pan in the freezer to set while preparing the cheesecake filling.
Pumpkin Cheesecake Filling
- Using paper towels, blot the pumpkin puree to remove as much excess moisture as possible. Repeat as needed until the pumpkin is relatively dry. Set aside.
- In a large bowl, whip the heavy cream until stiff peaks form, then set aside.
- In another large mixing bowl, beat together the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and creamy. Pause occasionally to scrape down the sides and bottom of the bowl for a uniform texture.
- Add the blotted pumpkin puree to the cream cheese mixture, beating until fully combined.
- Gently fold the whipped cream into the pumpkin and cream cheese mixture with a spatula. Incorporate it carefully to maintain an airy texture, stirring until no streaks remain.
- Retrieve the crust from the freezer and spoon the cheesecake filling over it, smoothing the top evenly.
- Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, to set fully.
To Serve
- Run a thin, sharp knife around the edge of the pan before unlocking and removing the springform ring.
- Optionally, decorate with whipped cream using a piping bag with a decorative tip. For clean slices, use a sharp knife, slicing entirely through the crust each time.
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, as pie filling contains added ingredients that will alter the cheesecake's flavor and texture.
Pumpkin Pie Spice Substitute: If pumpkin pie spice isn’t available, use 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. - Freezing: While the cheesecake can be frozen, note that ice crystals may form, which can affect texture. Storing in the fridge is preferable.
- Storage: Keep any leftovers covered in the refrigerator for up to 4 days.