No-Bake Pumpkin Cheesecake
Description
Serve a gorgeous no-bake cheesecake that is simple to make and is smooth, silky and yummy. It would make the perfect end to a fall supper or Thanksgiving dinner.
Ingredients
2 1/2 c. graham cracker crumbs
1/2 c. butter, melted
3 (8 oz.) packages cream cheese (regular or light), at room temperature
1 c. heavy whipping cream
1 c. powdered sugar
1 1/2 c. pure pumpkin puree
1 t. ground cinnamon
1 t. vanilla
whipped cream for garnish, if desired
Directions
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Remove cream cheese from the refrigerator and let sit out for several hours to get to room temperature.
Combine graham crumbs and melted butter in a bowl. Press firmly into the bottom and 1 inch up the sides of a 9 inch springform pan that has been lined with wax paper for easy removal. Set aside.
In a large bowl, combine cream cheese and cream; beat with an electric mixer until smooth, about 3-4 minutes. Add sugar, pumpkin, cinnamon and vanilla; beat until smooth and fluffy.
Pour filling into the pan, smooth the top, cover lightly with foil or plastic wrap. Refrigerate until set, about 6-8 hours.
Garnish with whipped cream, if desired. Serve.
12 servings.
Prep Time
Cook Time
PT0M