Looking for a delightful dessert that captures the essence of fall? This No-Bake Thanksgiving Pumpkin Cheesecake is the answer. It’s creamy, spiced, and incredibly easy to whip up, making it a perfect addition to your holiday table. The best part? No oven required, so you can save your baking skills for the turkey!
Imagine a rich cheesecake that combines the flavors of pumpkin with a smooth, velvety texture. This dessert not only tastes like autumn but also looks stunning with its beautiful layers. Perfect for those who want a stress-free dessert without sacrificing flavor and presentation.
A Festive No-Bake Pumpkin Cheesecake Recipe
This No-Bake Thanksgiving Pumpkin Cheesecake features a buttery graham cracker crust, a creamy filling infused with pumpkin puree and warm spices like cinnamon and nutmeg, and is topped with a dollop of whipped cream. It’s a delightful balance of sweet and spiced, leaving you wanting more.
The taste of this cheesecake is rich and satisfying, with the smoothness of cream cheese perfectly complementing the pumpkin flavor, making it an ideal dessert for the season.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup heavy whipping cream, cold
- Additional whipped cream and cinnamon for topping
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator for 30 minutes.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, and spices. Mix until well combined and creamy.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Assemble the Cheesecake: Pour the pumpkin filling into the chilled crust and spread it evenly. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Top with additional whipped cream and a sprinkle of cinnamon before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
