No Bake Pumpkin Pie Cheesecake
This no bake pumpkin pie cheesecake is loaded with all the classic fall flavors of pumpkin pie and classic cheesecake. The perfect mashup!
Servings 8 Slices
Calories 483kcal
Equipment
- medium bowl
- 8 inch spring form pan
- large bowl
- Electric mixer
Ingredients
- 1 ½ cup cinnamon graham crackers crushed
- 2 tablespoons sugar
- 5 tablespoons butter melted
- 1 cup heavy cream
- 16 ounces cream cheese
- 15 ounces pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin spice
- ¼ teaspoon salt
For the topping
- Whipped cream
- ⅓ cup cinnamon graham crackers crushed
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.
Nutrition
Serving: 1Slice | Calories: 483kcal | Carbohydrates: 43g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 92mg | Sodium: 408mg | Potassium: 265mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9488IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg