No Bake Pumpkin Cheesecake
Easy no bake pumpkin cheesecake is so creamy and delcious and comes together in a snap.
Servings 8
Calories 489kcal
Equipment
- 9 inch pie pan
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs from 10 whole graham crackers
- 6 tablespoons butter melted
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon pumpkin pie spice
No Bake Pumpkin Cheesecake
- 16 oz cream cheese softened
- 1 1/2 cups powdered sugar 6 oz
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup of canned 100% pure pumpkin
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Spray a 9 inch pie plate with non stick cooking spray. In a gallon size plastic baggie, use a rolling pin to crush graham crackers into crumbs, or use prepared graham cracker crumbs. Combine graham cracker crumbs in a small bowl with melted butter, brown sugar and pumpkin pie spice. Use a flat bottom measuring cup to press graham cracker mixture very firmly into pie plate. Use fingers to press mixture very firmly up the sides of pie plate. Chill for 30 minutes in refrigerator.
- In the bowl of a stand mixer using paddle attachment, combine cream cheese with powdered sugar and pumpkin pie spice. Add pumpkin and continue mixing, scraping down sides as needed. Add heavy cream and vanilla extract.
- Transfer pumpkin cheesecake mixture to chilled graham cracker crust and refrigerate for at least 4 hours or overnight.
Nutrition
Calories: 489kcal | Carbohydrates: 47g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 368mg | Potassium: 184mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5899IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg