No Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake is creamy and velvety smooth that is made with a simple cinnamony graham cracker crust and topped with light and fluffy pumpkin cheesecake filling. This cheesecake is filled with the most delicious fall spices and is the perfect fall-themed dessert.
Ingredients
Crust:
- 1 ½ cups Digestive biscuits or graham crackers
- 2 tablespoon Brown sugar
- ½ teaspoon Cinnamon
- 80 g Butter Melted
Cheesecake filling:
- 450 g Cream cheese
- 1 cup Pumpkin puree
- 1 cup Powder sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
Instructions
Start by making the crust:
- Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form.
- Into a small mixing bowl, add the crumbs, brown sugar, and cinnamon, and mix with a spoon. Add the melted butter and mix until combined.
- Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Make the filling:
- Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
- In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
- Add the pumpkin puree, powder sugar, cinnamon, nutmeg, ginger, vanilla extract, pinch of salt, and whip it until the mixture is well combined.
- In a separate medium-sized mixing bowl, add the heavy cream and whip with an electric hand mixer until medium to stiff peaks form.
- Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
- Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
- Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
- Release the cheesecake from the pan and top the cheesecake with dollops of whipped cream around the edges of the cake, then top the whipped cream dollops with cinnamon or pumpkin spice.
Notes
Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
To get even and clean cheesecake slices, make sure that you are using a serrated knife. Our favorite way to cut cheesecake and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
Let your cheesecake set in the fridge for at least 8 hours. We know it’s very hard to resist eating this delicious pumpkin cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.
If your cheesecake isn't firm enough, place it in the freezer for an hour before serving it.
Your heavy whipping cream needs to be cold. Cold whipping cream whips quicker and better than room temperature heavy whipping cream. If you can, refrigerate your bowl and the heavy whipping cream in the fridge before whipping.
Nutrition
Calories: 370kcalCarbohydrates: 30gProtein: 5gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 90mgSodium: 499mgPotassium: 162mgFiber: 1gSugar: 9gVitamin A: 4968IUVitamin C: 1mgCalcium: 83mgIron: 1mg
Tried this recipe?Let us know how it was!