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No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake has a creamy, warmly spiced filling and a buttery graham cracker crust. Chill it until firm for neat slices without turning on the oven.
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Prep Time 25 minutes
Chilling 6 hours 20 minutes
Total Time 6 hours 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 2 cup graham cracker crumbs finely crushed
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Make the filling
  • 2 package (8 oz) cream cheese softened
  • 0.75 cup powdered sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 1 cup heavy cream cold

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer

Method
 

Make the crust
  1. Lightly grease the bottom and sides of a 9-inch springform pan.
  2. Stir the graham cracker crumbs and granulated sugar together.
  3. Mix in the melted unsalted butter until evenly moistened.
  4. Press the crumb mixture firmly over the bottom of the pan and about 1 inch up the sides.
  5. Refrigerate the crust for 20 minutes.
Make the filling
  1. Beat the cream cheese and powdered sugar in a large bowl with an electric mixer until smooth, scraping down the bowl as needed.
  2. Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and kosher salt, and beat until smooth.
  3. In a separate bowl, beat the cold heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the pumpkin mixture in two additions.
  5. Spread the filling evenly over the chilled crust.
  6. Cover the cheesecake.
  7. Refrigerate for at least 6 hours or overnight, until firm.
  8. Run a thin knife around the edge.
  9. Release the springform pan sides.
  10. Slice the cheesecake to serve.

Notes

For the cleanest slices, chill the cheesecake overnight and wipe the knife between cuts. Store covered in the refrigerator for up to 4 days. Freezer-friendly: freeze tightly wrapped slices for up to 2 months and thaw in the refrigerator. For a gluten-free version, use gluten-free graham cracker crumbs.