Pumpkin Cheesecake Without Baking

With its rich, spicy pumpkin filling, sweet graham cracker crust, and fresh whipped cream on top, this creamy, mile-high pumpkin cheesecake is the ideal combination. With this simple, no-bake dish, savor the scents of fall all year long!

Components:

1. For the Crust of Graham Crackers:
2. Twelve Graham crackers
3. Five teaspoons of melted butter
4. Two tablespoons of sugar
5. For filling the cheesecake:
6. 16 ounces of softened cream cheese
7. A half-cup of white sugar
8. Half a cup of packed brown sugar
9. One fifteen-oz can of pumpkin puree
10. Double tsp vanilla extract
11. One tablespoon of spice for pumpkin pie
12. Heavy whipping cream (16 ounces)

Directions:

Get the Graham Cracker Crust ready.

• Crush the graham crackers: Grind the crackers into tiny crumbs using a food processor or a rolling pin and a plastic bag.
• To make the crust, combine the melted butter, white sugar, and crumbled graham crackers in a bowl.
• Create the crust: Grease a 9-inch springform pan or cake pan. Firmly press the graham cracker mixture into the pan’s bottom.
• Chill the crust: To set, put the crust in the fridge for about half an hour.

Get the cheesecake filling ready.

• To make the cheesecake foundation, combine the softened cream cheese, brown sugar, and white sugar in a large bowl and beat until light and creamy.
• Incorporate the pumpkin and spices: Mix in the pumpkin pie spice, vanilla extract, and pumpkin puree until well blended.
• Beat the cream: Beat the heavy cream in a another dish until it forms firm peaks. (Tip: The cream will whip up more readily if you use an ice-cold bowl and whisk.)
• Add the whipped cream and fold gently until the whipped cream is completely combined with the pumpkin mixture.

Put the cheesecake together:

• Fill the crust: Evenly cover the chilled graham cracker crust with the pumpkin cheesecake filling.
• Chill: Put the cheesecake in the fridge for two to three hours, or until it sets completely.

Serve:

• Before serving, garnish with more whipped cream if you’d like.

Remarks:

• Crust Variation: Crushed Oreos or any other cookie can be used for the crust if you’d like.
• Whipped Cream Tip: While whipping the cream, add a tablespoon of powdered sugar for a more stable whipped cream.
• Storage: You can keep leftovers in the fridge for four to five days.

Savor this rich, no-bake pumpkin cheesecake whenever you’re craving a creamy, spiced dessert throughout the year, or as the ideal fall treat!