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

Steps

1. Remove cream cheese from the refrigerator and let sit out for several hours to get to room temperature.
2. 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.
3. 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.