No Bake Pumpkin Cheesecake
Treat yourself to a slice of this easy No Bake Pumpkin Cheesecake!
cream cheese (full fat),
at room temperature
Combine graham cracker crumbs, brown sugar, and salt in a medium bowl; mix well. Add butter and mix well.
Press mixture into bottom and about halfway up sides of an 9-inch springform pan.
Refrigerate crust until ready to use.
Whip cream using a stand mixer (or hand mixer) until you get heavy peaks. Transfer to a separate bowl; set aside.
Mix cream cheese, brown sugar, and granulated sugar until smooth.
Add pumpkin, cinnamon, ginger, nutmeg, vanilla, and salt to cream cheese. Mix well.
Gently fold ⅓ of whipped cream into pumpkin mixture using a spatula. Add remaining cream in two batches.
Transfer pumpkin mixture to springform pan. Gently spread filling over crust, then smooth top of cheesecake with a spatula.
Cover cheesecake, then refrigerate overnight, or for at least 6 hours.
Cut cheesecake into slices and serve. Enjoy!
For best results:
Use heavy cream (or whipping cream). Do not substitute a whipped topping, such as Cool Whip.
Make sure to whip cream until you get a stiff peak. If you're not sure what that means, check out
Use full fat cream cheese.
Use kosher salt (or sea salt), not table salt.
Let cheesecake chill overnight, or even for a couple days. At a minimum, cheesecake should be chilled for 6 hours.
To cut cheesecake neatly, run a sharp knife under hot water. Dry knife, then slice cheesecake. Repeat process of heating knife for every cut you make.
Tried this recipe?
No Bake Pumpkin Cheesecake https://hellolittlehome.com/no-bake-pumpkin-cheesecake/