No Bake Pumpkin Pie Cheesecake
This creamy, spiced cheesecake with a crunchy graham cracker crust captures the essence of fall without the need for baking.
Ingredients
Graham Cracker Crust
- 1 pie crust Graham Cracker Pie Crust Click for recipe
Cheesecake Filling
- 24 ounces cream cheese, room temperature (3 bricks)
- 1 cup powdered sugar
- 15 ounces pumpkin puree (1 can) NOT pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup heavy whipping cream
Topping
- 1 batch Pumpkin Spice Whipping Cream Click for recipe
Instructions
Preparation
- Prepare the crust per recipe directions. Press into a 9-inch springform pan and set aside.
- In a mixing bowl, use a hand mixer to beat the cream cheese and powdered sugar on low speed for 15 seconds.
- Increase to high speed and beat until the sugar and cream cheese are fully combined, about 2 minutes.
- Add the pumpkin puree, pumpkin pie spice, and salt, and mix for an additional minute.
- Add the whipping cream and mix on low speed to combine. Then, increase the mixer speed to high and beat until stiff peaks form, which should take about 3-5 minutes.
- Pour the cheesecake filling into the prepared crust.
- Spray a piece of plastic wrap with nonstick spray, cover the cheesecake with the plastic wrap (sprayed side down), and place it in the refrigerator to set for 6-8 hours or overnight.
Serving
- When ready to serve, make the Pumpkin Pie Whipping Cream per the recipe directions.
- Carefully remove the cheesecake from the springform pan, take off the plastic wrap, and cut the cheesecake into thin wedges.
- Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.
Notes
Store any leftover cheesecake in the refrigerator. Make sure to cover it tightly or keep it in an airtight container. The cheesecake will stay fresh for about 3-5 days. For a spicier flavor, you can add more pumpkin pie spice to the filling.