No Bake Pumpkin Cheesecake
Indulge in the ultimate comfort dessert with our creamy No Bake Pumpkin Cheesecake. This easy recipe combines velvety pumpkin and cream cheese for a luscious treat that’s perfect for Thanksgiving or any fall gathering. With a crumbly crust and a fluffy topping, it’s sure to satisfy your sweet cravings!
Equipment
- Food Processor
- Frying Pan
- Mixing Bowl
Ingredients
- 11 ounces Nilla Wafers
- 1 teaspoon Pumpkin Pie Spice divided
- 8 tablespoons Salted Butter melted
- 12 ounces Cream Cheese softened
- ⅓ cup Dark Brown Sugar packed
- 1 cup Pumpkin Puree not pumpkin pie filling
- ½ teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- 16 ounces Whipped Topping divided (Cool Whip)
- 1 teaspoon Pumpkin Pie Spice
- ¼ cup Caramel Sauce
- 1 serving Whipped Cream
Instructions
- Place Nilla Wafers and Pumpkin Pie Spice in a food processor and process until only fine crumbs remain. Remove two tablespoons of the crust mixture and set aside for now.
- Carefully pour the melted butter into the food processor and pulse a few times to combine the butter with the crumbs. You want the butter to be evenly distributed.
- Press the crust mixture evenly into the bottom of a 9 inch springform pan. Cover the crust well and place in the freezer to set up.
- Cream together the cream cheese and dark brown sugar in the bowl of a stand mixer or a large bowl with a hand mixer, until light and fluffy, about 4 to 5 minutes.
- Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and thoroughly combined, about 2 to 3 minutes. Make sure to scrape the sides and bottom of the mixing bowl as needed.
- Gently fold in 3 cups of the whipped topping until fully incorporated.
- Transfer the cheesecake filling to the springform and use an offset spatula to smooth the top.
- Cover and chill the cheesecake overnight or for a minimum of 6 hours.
- When you are ready to serve, spread or pipe the remaining whipped topping onto the top of the cheesecake and sprinkle on the reserved crumb mixture and pumpkin pie spice if desired.
- To serve, remove the springform rim, cut and serve. Drizzle with caramel sauce if desired.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cover the cheesecake to keep it fresh.
- Tip 2: Can you freeze this? Yes! Wrap individual slices in plastic wrap and then in foil. They can be frozen for up to two months.
- Tip 3: This cheesecake pairs beautifully with a cup of spiced latte or hot cocoa.
- Tip 4: You can whip your own heavy cream instead of using store-bought topping for a fresh touch.
- Tip 5: Feel free to experiment with flavors! Try adding a layer of chocolate ganache for a twist.