Dessertschocolatewithgrace4.8
No Bake Pumpkin Cheesecake
An easy pumpkin dessert for fall and thanksgiving, this no bake pumpkin cheesecake is a pumpkin and cheesecake lovers dream.
👥 10 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Crust Directions
2
Start by making the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom and up the sides of a 9 inch dish. Refrigerate while you make the filling.
3
Pie Directions
4
In a large bowl, beat together the cream cheese, powdered sugar, pumpkin and pumpkin pie spice until smooth. If you are using heavy cream, whip it in a large bowl until stiff peaks form.
cream cheese (softened to room temperature)12 ounces
5
Gently fold in the Cool Whip or whipped cream. Carefully spread the mixture on top of the crust, being careful not to break it.
6
Refrigerate for ⏱️ 6 hours or overnight. Serve topped with additional whipped cream or cool whip. Store in the refrigerator, best eaten within a few days.
Whipped cream or Cool Whip
Nutrition Facts
calories
427 kcal
fat Content
29 g
serving Size
1 g
fiber Content
2 g
sugar Content
31 g
sodium Content
282 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
86 mg
carbohydrate Content
40 g
saturated Fat Content
17 g
unsaturated Fat Content
9 g
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