No-Bake Pumpkin Cheesecake (Creamy & Easy!)
Thick and perfectly sliceable no-bake pumpkin cheesecake made without any gelatin or whipped topping! A spiced graham cracker crust (also no-bake!) provides a sturdy base for the creamy filling. Recipe includes a how-to video!
Servings 12 servings
Calories 312kcal
Ingredients
Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 3 Tablespoons (38 g) brown sugar firmly packed
- 7 Tablespoons (100 g) salted butter cut into 7 pieces
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Cheesecake
- 16 oz (454 g) full-fat, brick-style cream cheese softened
- 1 cup (250 g) pumpkin puree (use 100% pure pumpkin puree, not pumpkin pie filling)
- ¼ cup (50 g) light brown sugar firmly packed
- 2 Tablespoons (30 g) sour cream
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon table salt
- 1 ½ cups (188 g) powdered sugar divided
- 1 cup (240 ml) heavy cream very cold
- ½ batch homemade whipped cream for topping optional
Instructions
For the crust
- In a medium mixing bowl, stir together graham cracker crumbs and sugar.1 ½ cups (170 g) graham cracker crumbs, 3 Tablespoons (38 g) brown sugar
- In a separate, microwave-safe bowl, melt the butter then immediately whisk in the cinnamon and ginger. Allow to cool slightly (a little warm is OK, but butter shouldn’t be hot) before moving on to the next step.7 Tablespoons (100 g) salted butter, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger
- Drizzle the melted butter mixture into the graham cracker mixture (be sure to scrape the bottom of the butter bowl with a spatula so none of the spices are left behind!) and use a fork to claw the mixture together until all the crumbs are moistened.
- Press the graham cracker mixture firmly and evenly into the bottom and most of the way up the sides of a 9-inch (23cm) springform pan (I use a glass to help me do this). Set pan in the refrigerator to set (no baking required!) while you prepare the cheesecake filling.
Cheesecake
- Place cream cheese in a large mixing bowl and use an electric mixer on low-speed to beat cream cheese until it is smooth, creamy, and completely lump free.16 oz (454 g) full-fat, brick-style cream cheese
- Add pumpkin, brown sugar, sour cream, pumpkin spice, vanilla extract, cinnamon, salt, and approximately half of the powdered sugar (¾ cup/94 g) and stir on low-speed until smooth, creamy, and completely combined.1 cup (250 g) pumpkin puree, ¼ cup (50 g) light brown sugar, 2 Tablespoons (30 g) sour cream, 1 Tablespoon pumpkin pie spice, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon table salt
- In a separate, large mixing bowl, use an electric mixer (with clean beaters) to beat remaining powdered sugar (¾ cup/94 g) and heavy cream on low speed, gradually increasing speed to high and continuing to beat until stiff peaks form.1 cup (240 ml) heavy cream
- Add the whipped cream to the pumpkin/cream cheese mixture and use a spatula to gently fold the mixtures together until uniform and well-combined.
- Remove the prepared crust from the refrigerator and carefully spread cheesecake filling evenly into the crust. Take care that the filling makes contact with the bottom and sides of the crust, particularly where they meet. If there are any gaps between filling and crust, the crust will crumble due to lack of support when cut into. Smooth the top with an offset spatula (or leave decorative swirls, if desired), keeping in mind that the filling will not settle or smooth itself as it chills.
- Cover cheesecake with plastic wrap and refrigerate for at least 6 hours (preferably overnight). Before serving, run a knife between the crust and the pan to loosen it before removing the springform collar before slicing and serving. If desired, top with homemade whipped cream just before serving.½ batch homemade whipped cream for topping
Video
Notes
Storing
Store, tightly covered, in the refrigerator for up to 5 days.Freezing
This cheesecake may be frozen for up to 1 month for best quality. Wrap tightly before freezing. When thawing, condensation may accumulate around the bottom of the springform pan, which can soften the graham cracker crust. I recommend placing the pan on a tray or towel while thawing overnight in the refrigerator. The cheesecake is difficult to slice when frozen, so I recommend either thawing before serving or freezing individual slices.Nutrition
Serving: 1serving | Calories: 312kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 421mg | Potassium: 205mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3707IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg