This no bake pumpkin pie cheesecake is loaded with all the classic fall flavors of pumpkin pie and classic cheesecake. The perfect mashup!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Chill Time 4 hourshours
Total Time 4 hourshours15 minutesminutes
Servings 8Slices
Calories 483kcal
Equipment
medium bowl
8 inch spring form pan
large bowl
Electric mixer
Ingredients
1 ½cupcinnamon graham crackerscrushed
2tablespoonssugar
5tablespoonsbuttermelted
1cupheavy cream
16ouncescream cheese
15ouncespumpkin puree
1cuppowdered sugar
1teaspoonvanilla extract
1teaspooncinnamon
½teaspoonpumpkin spice
¼teaspoonsalt
For the topping
Whipped cream
⅓cupcinnamon graham crackerscrushed
Instructions
In a medium bowl mix together crushed cinnamon Graham crackers, sugar and melted butter until the texture is like wet sand. Pour mixture into a 8 inch springform pan and spread and pat into an even layer.
In a medium bowl beat the heavy cream until it makes stiff peaks on the beaters.
In a large bowl beat the cream cheese till it becomes light and fluffy. Add the pumpkin pure and beat until there are no lumps. Add the powdered sugar and beat until there are no lumps again.
Add the vanilla, cinnamon, pumpkin spice and salt and mix. Add in the whipped cream and carefully fold with a silicone spoon to mix together. ( do not stir )
Pour batter over the crust and refrigerate for 4 hours or leave over night.
Slice and top with whipped cream and sprinkle some crushed cinnamon graham crackers over top and serve!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.