Description
This is a simple and delicious no-bake pumpkin cheesecake. It is creamy, flavorful, and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually beat in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract.
- Gently fold in whipped topping.
- Pour mixture over crust.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Remove sides of springform pan before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- You can substitute gingersnap cookies for graham crackers in the crust.
- Garnish with whipped cream, chocolate shavings, or a sprinkle of pumpkin pie spice.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg