Dessertscarlsbadcravings5.0
Easy No Bake Pumpkin Cheesecake
This is hands-down the most OUTRAGEOUSLY DELICIOUS No Bake Pumpkin Cheesecake, complete with an optional praline sauce for next-level caramelized crunch! My game-changing secret ingredient ensures tall, clean slices that stay firm and luscious, with a silky, airy texture bursting with warmly spiced pumpkin goodness. See the Post for expert tips, step-by-step photos, and easy variations so your cheesecake turns out perfectly every single time!
👥 10 Servings⏱️ Prep & Cook: 12h 40m⏳ Prep: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- food processor
- measuring cup
- bowl
- whisk
- microwave
- spatula
- saucepan
- knife
📝 Preparation Steps
1
Prepare Pan: Line the bottom of a 10” springform pan with parchment paper by placing a square piece over the base and clipping the pan on top (the square edges of parchment will stick out). Lightly grease the inside of the entire pan with nonstick cooking spray containing flour. You may use a 9-inch pan, but you may have a little filling left over—delicious in a mug!
2
Make Crust: Add the Graham crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Then, add the butter, sugar, and spices, and pulse (or stir) until everything is evenly combined.
3
Form Crust: Add the crumbs to the greased springform pan and press them firmly up the sides, then down onto the bottom of the pan. Use the bottom of a measuring cup to press the bottom and sides until they are very compact (this helps prevent cracking when sliced). Place in the freezer while you prepare the filling:
4
Mix Gelatin: Add the unflavored gelatin to a small microwave-safe bowl, then pour in the cold water and whisk to dissolve. Let it stand while you make the whipped cream (below), at least ⏱️ 3 minutes (it will firm up during this time).
water3 tablespoonsWhipped Cream (See Notes for Homemade)
5
Make Whipped Cream: Using a hand mixer, whip the cold heavy cream in a large bowl until it forms stiff peaks; set aside.
Whipped Cream (See Notes for Homemade)heavy cream2 tablespoons
6
Microwave Gelatin: Microwave for ⏱️ 20 seconds. Stir the mixture, then set aside to cool slightly before using. Meanwhile:
7
Beat Cream Cheese & Sugars: Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sugars, and spices on medium-high speed for ⏱️ 2 minutes, or until very smooth. Scrape down the sides and up the bottom of the bowl a few times. Add the pumpkin puree, sour cream, lemon juice, vanilla, and beat on medium-high for ⏱️ 1 minute.
lemon juice2 teaspoons
8
Add Gelatin: Reduce the speed to low and gradually drizzle in the gelatin, then increase the speed to medium for 10 to ⏱️ 20 seconds to combine. (The gelatin should be runny/liquid when ready to use. If not, microwave again for ⏱️ 10 seconds and set aside to cool briefly to lukewarm.)
9
Add Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until well combined. Avoid overfolding or being too aggressive, as you don’t want to deflate the air in the whipped cream. Pour the filling into the crust and spread it evenly with an offset spatula.
Whipped Cream (See Notes for Homemade)
10
Chill: Tent with foil or plastic wrap and refrigerate for at least ⏱️ 12 hours, preferably overnight.
11
Praline Sauce
12
The Praline Sauce can be added to the cheesecake at any point before serving. I often add the Stabilized Whipped Cream and Praline Sauce the day before serving, so it's 100% done.
Whipped Cream (See Notes for Homemade)
13
Cook: Add the pecans, brown sugar, corn syrup, butter, salt, and cinnamon to a small saucepan. Cook over medium heat, stirring constantly, until the sugar and butter melt into a sticky coating. Stir in the cream and vanilla extract until combined.
pecans, (finely chopped)1 cup
14
Cool: Set aside to cool for ⏱️ 10 minutes, then adjust to taste (I like more salt).
15
Add Sauce: Unclip the cheesecake and lift the rim of the pan, then use the parchment paper to slide the cheesecake onto a serving plate. Spread the sauce, leaving a 1-inch border for the whipped cream, then sprinkle with the turbinado sugar. If the sauce is too runny, let it rest for a few minutes to thicken; if it's too thick, stir in a little heavy cream. You can refrigerate the cheesecake at this point, or add the whipped cream.
Whipped Cream (See Notes for Homemade)heavy cream2 tablespoons
16
Whipped Cream: Decorate with optional whipped cream. See Notes for Stabilized Whipped Cream, which can be added to the cheesecake at any point and refrigerated – it won't weep or melt. Add traditional whipped cream just before serving.
Whipped Cream (See Notes for Homemade)
17
Serve
18
Run a sharp knife under hot water before slicing. Clean the knife between each slice. Enjoy!
water3 tablespoons
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