Description

Indulge in the ultimate nobake pumpkin cheesecake a perfect fall dessert Discover easy prep flavors that will impress your guests 154 chars

Ingredients

Scale

1 ½ cups graham cracker crumbs (or crushed digestive biscuits)

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar, sifted

1 cup canned pumpkin puree

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 cup heavy whipping cream

Pecans or whipped cream for topping (optional)

Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.

Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until well combined.

Add the pumpkin and spices: Gently blend in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well integrated.

Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture.

Combine and chill: Pour the fluffy pumpkin filling into the prepared crust, smoothing the top. Cover the cheesecake and refrigerate for at least 4 hours, or overnight.

Prep Time: 20 minutes
hours: 4
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Calories: 350 calories
Sugar: 15 grams
Fat: 25 grams
Saturated Fat: 25 grams
Carbohydrates: 30 grams
Fiber: 1 gram
Protein: 6 grams

Keywords: Pumpkin Cheesecake, No-Bake Cheesecake, Fall Desserts, Thanksgiving Recipes