Fall equals pumpkins, and you can’t beat this Pumpkin Cheesecake recipe. There’s no baking needed, which makes it super easy to make and super delicious. It would be perfect for Thanksgiving or just as a fall dessert.
Pumpkin Cheesecake Recipe
Recipe type: Dessert
Ingredients
Crust:
- 30 Graham Crackers
- 5 tbsp melted Butter
- 2 tbsp Sugar
Filling:
- 16 oz softened Cream Cheese
- ½ cup Sugar
- ½ cup Brown Sugar
- 15 oz Pumpkin Puree
- 1 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice
- 16 ounce Heavy Whipping Cream
Instructions
- Crush graham crackers in a food processor.
- Add melted butter and sugar and pulse to mix.
- Press mixture into bottom and partially up the sides of a springform pan.
- Refrigerate at least 30 minutes to firm.
- In a large bowl, beat cream cheese, brown sugar, and sugar until creamy.
- Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
- Whip heavy cream until stiff peaks form.
- Fold pumpkin mixture into whipped cream.
- Spread evenly into crust.
- Refrigerate at least 2-3 hours before serving.
- Garnish with additional whipped topping if desired.
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This looks fabulous! I will definitely be trying this to use up my extra pie pumpkins. Thank you.