Description
A velvety, oven-free pumpkin cheesecake with a buttery graham cracker crust. Perfectly spiced and incredibly creamy for a quick autumn treat.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 16 oz softened cream cheese
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Instructions
- Mix graham cracker crumbs and melted butter. Press firmly into a 9-inch springform pan.
- Beat softened cream cheese and powdered sugar until smooth and fluffy.
- Stir in pumpkin puree, pumpkin pie spice, and vanilla extract until combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture using a spatula.
- Pour filling over the crust and smooth the top. Refrigerate for at least 6 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American