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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake
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A creamy, spiced No-Bake Pumpkin Cheesecake with a classic graham cracker crust, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups graham crumbs (240 grams)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams) melted
  • 15 ounce can pumpkin puree (just under 2 cups)
  • 2/3 cup heavy cream (120 ml) 33% MF or more
  • 24 ounces cream cheese (680 grams) brick-style, full-fat
  • 1 cup powdered sugar (110 grams)
  • 1/2 cup brown sugar (105 grams)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract

Instructions

  1. Stir together graham crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon in a medium bowl.
  2. Stir in the melted unsalted butter until well combined.
  3. Press the mixture firmly into the bottom and 1/2 to 2/3 of the way up the sides of a 9-inch springform pan.
  4. Place the pan in the freezer while you prepare the filling.
  5. Blot the pumpkin puree with paper towels to remove excess liquid. Repeat this process many times until most liquid is removed. Set aside.
  6. Beat the heavy cream in a separate large bowl until stiff peaks form. Set aside.
  7. Beat the cream cheese, powdered sugar, 1/2 cup brown sugar, pumpkin pie spice, and vanilla extract in another large bowl until smooth and creamy.
  8. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure there are no lumps.
  9. Beat the blotted pumpkin puree into the cream cheese mixture until combined.
  10. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until an even consistency is reached and no streaks of whipped cream are visible.
  11. Remove the crust from the freezer.
  12. Spoon the cheesecake mixture over the crust and spread the top smooth.
  13. Cover the pan with plastic wrap.
  14. Place the covered pan in the refrigerator to chill for at least 6 hours or overnight.
  15. When ready to serve, trace a very thin, sharp knife around the edges of the pan.
  16. Unclamp the springform pan to release the cheesecake.
  17. Optionally, top with whipped cream before serving.
  18. When slicing, use a thin, sharp knife and cut all the way through the crust.

Notes

Use brick-style, full-fat cream cheese for the best texture.
Ensure cream cheese is at room temperature for a smooth filling.
Blotting the pumpkin puree thoroughly is crucial for a firm cheesecake.
Chill for at least 6 hours, or preferably overnight, for best results.

Find it online: https://theopenoven.com/no-bake-pumpkin-cheesecake/