No-Bake Pumpkin Cheesecake Recipe

Directions

1. Prepare the Crust
   1. In a medium bowl, combine the melted butter, sugar (if using), and graham cracker crumbs. Stir until the mixture is well combined and the crumbs are fully coated with butter.
   2. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or pie dish to form a compact, even layer. You can use the back of a spoon or the bottom of a glass to press it down tightly.
   3. Refrigerate the crust for about 15-20 minutes to help it set while you prepare the filling.
2. Make the Pumpkin Cheesecake Filling
   1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. You can use an electric mixer or a whisk to achieve a lump-free consistency.
   2. Add the pumpkin purée, vanilla extract, cinnamon, ginger, and nutmeg to the cream cheese mixture. Beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.
   3. In a separate bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer for this, or do it by hand with a whisk if you’re up for a workout!
   4. Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the whipped cream too much. The filling should be light and fluffy.
3. Assemble the Cheesecake
   1. Once the crust has set, spoon the pumpkin cheesecake filling over the crust, spreading it evenly with a spatula.
   2. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to firm up and set properly.
4. Serve and Enjoy!
   1. Once the cheesecake has set, remove it from the refrigerator and, if using a springform pan, carefully remove the sides of the pan.
   2. Slice the cheesecake and serve. For an extra festive touch, you can top it with whipped cream, a sprinkle of cinnamon, or even a few candied pecans or crushed gingersnap cookies.
      

      Notes