Indulge in the rich, velvety goodness of a no bake pumpkin cheesecake, a dessert that perfectly combines the flavors of pumpkin, cream cheese, and warm spices. This no fuss recipe is not only easy to make but also requires no baking, making it an ideal treat for any occasion. Whether it’s Thanksgiving or just a cozy night in, this cheesecake will impress your guests and satisfy your sweet tooth. Let’s dive into creating this delightful dessert!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ 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
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup whipped cream for topping
Servings and Cooking Time
This no bake pumpkin cheesecake yields approximately 8 servings. Preparation time is about 20 minutes, with at least 4 hours of chilling time required.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Total Fat: 22g
– Saturated Fat: 12g
– Cholesterol: 60mg
– Sodium: 180mg
– Total Carbohydrates: 29g
– Dietary Fiber: 1g
– Sugars: 14g
– Protein: 3g
Step-by-Step Cooking Process
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth.
- Add pumpkin puree, powdered sugar, and vanilla extract to the cream cheese. Blend until fully combined.
- Mix in ground cinnamon, nutmeg, and ginger until the spices are evenly distributed.
- In a separate bowl, whip the cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
- Pour the pumpkin filling over the prepared crust and smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, top with additional whipped cream and a sprinkle of cinnamon if desired.
Alternative Ingredients
You can substitute the graham cracker crumbs with crushed Oreos or gluten-free cookies for a different flavor and texture. Additionally, maple syrup can replace powdered sugar for a natural sweetness.
Serving and Pairings
This cheesecake pairs wonderfully with a warm cup of coffee or chai tea. It can also be served alongside caramel sauce, chocolate drizzle, or fresh fruit for added flavor and garnish.
Storage and Reheating
Store leftover cheesecake in the refrigerator for up to 5 days, covered tightly. It is not suitable for reheating but can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Using cold cream cheese can result in lumps; ensure it’s softened.
- Don’t skip the chilling time; it’s crucial for setting the cheesecake.
- Press the crust firmly to avoid a crumbly base.
- Over-mixing the whipped cream can lead to a grainy texture.
- Measure spices accurately for balanced flavor.
- Ensure pumpkin puree is pure and not pumpkin pie filling.
- Don’t forget to grease the pan for easy removal.
Helpful Tips
- For a smoother filling, blend the ingredients in a food processor.
- Consider adding a pinch of salt to enhance the sweetness.
- Top with chocolate shavings for an elegant finish.
- Use a water bath to prevent cracks if you choose to bake.
- Experiment with different spices to tailor the flavor.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. It actually tastes better after sitting in the fridge, allowing the flavors to meld.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe.
What can I use instead of cream cheese?
You can substitute cream cheese with mascarpone cheese or a dairy-free alternative like cashew cream for a vegan version.
How do I know when the cheesecake is set?
The cheesecake should be firm to the touch but still slightly jiggly in the center when you gently shake it.
Can I freeze this cheesecake?
Yes, it can be frozen, but it’s best to freeze it without the whipped cream topping. Thaw in the refrigerator before serving.
Conclusion
This no bake pumpkin cheesecake is a delightful and easy dessert that captures the essence of fall in every bite. Perfect for gatherings or a cozy night, it’s sure to impress your guests and become a seasonal favorite. Enjoy the creamy texture and spiced flavor that will leave everyone wanting more!
No Bake Pumpkin Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ 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
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup whipped cream for topping
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth.
- Add pumpkin puree, powdered sugar, and vanilla extract to the cream cheese. Blend until fully combined.
- Mix in ground cinnamon, nutmeg, and ginger until the spices are evenly distributed.
- In a separate bowl, whip the cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
- Pour the pumpkin filling over the prepared crust and smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, top with additional whipped cream and a sprinkle of cinnamon if desired.
