No Bake Pumpkin Cheesecake (Print)
This creamy dessert features pumpkin, spices, and a buttery crust for an easy, festive treat.
# Ingredients:
→ Crust
01 -
312 grams Nilla Wafers
02 -
1 teaspoon pumpkin pie spice, divided
03 -
113 grams salted butter, melted
→ Pumpkin Cheesecake Filling
04 -
340 grams cream cheese, softened
05 -
67 grams dark brown sugar, packed
06 -
240 grams pumpkin puree (not pumpkin pie filling)
07 -
0.5 teaspoon vanilla extract
08 -
1 teaspoon pumpkin pie spice
09 -
907 grams whipped topping, divided
→ Optional Toppings
10 -
1 teaspoon pumpkin pie spice
11 -
60 millilitres caramel sauce
12 -
Additional whipped cream
# Steps:
01 -
Combine Nilla Wafers and pumpkin pie spice in a food processor. Process until fine crumbs remain. Reserve two tablespoons of the crumb mixture for topping.
02 -
Add melted butter to the crumbs and pulse until the mixture is evenly moistened.
03 -
Press the crust mixture firmly and evenly into the bottom of a 23-centimetre springform pan.
04 -
Cover the pan and place the crust in the freezer to firm up while preparing the filling.
05 -
In a stand mixer or large bowl, beat together cream cheese and dark brown sugar until light and fluffy, approximately 4 to 5 minutes.
06 -
Mix in pumpkin puree, vanilla extract, and pumpkin pie spice. Scrape down the bowl as needed and blend until completely smooth, about 2 to 3 minutes.
07 -
Gently fold in 680 grams (approximately 3 cups) of whipped topping until the mixture is uniform and airy.
08 -
Transfer cheesecake filling onto the prepared crust. Smooth the top surface with an offset spatula.
09 -
Cover and refrigerate overnight, or at least 6 hours, until fully set.
10 -
When ready to serve, top with remaining whipped topping, sprinkle with reserved crust crumbs and additional pumpkin pie spice if desired. Carefully remove the springform rim, slice, and drizzle with caramel sauce as preferred.
# Additional Notes:
01 -
For optimal flavour and texture, chill the cheesecake overnight before serving.
02 -
Leftover cheesecake should be covered tightly and refrigerated for up to 3 days.
03 -
To freeze, wrap tightly and store in an airtight container for up to 2 months; thaw overnight in the refrigerator.
04 -
Homemade whipped cream can substitute for whipped topping; use 3 cups heavy cream, 2/3 cup powdered sugar, and 1.5 teaspoons vanilla extract, whipped to stiff peaks.