Your Thanksgiving Dessert just got better with this Creamy No Bake Pumpkin Cheesecake. Graham cracker crust with a creamy pumpkin spiced cheesecake filling topped with whipped cream and cinnamon.
This Thanksgiving dessert is super easy and takes just 20 minutes to prep. A creamy pumpkin infused cheesecake filling in a graham cracker crust will be the hit of your holiday feast.
- Using salted butter instead of unsalted butter is doable but may cause the crust to have a slightly saltier flavor.
- Use dark brown sugar instead of light brown sugar for a more intense flavor.
- Use original or honey graham crackers and add a teaspoon of cinnamon instead of cinnamon graham crackers.
- Add more pumpkin pie spice if preferred.
PREPARATION AND SERVING TIPS:
- Be sure the cream cheese and sugar mixture is very smooth with no lumps before you start to mix in the pumpkin puree and pumpkin pie spice or you’ll end up with a lumpy cheesecake.
- Firmly press the crust to ensure it will not crumble apart when serving.
- Serve cheesecake chilled, topped with whipped cream and cinnamon or pumpkin pie spice.
- Store covered in the refrigerator for up to 5 days.
- Store covered with plastic wrap and foil in the freezer for up to 2 months. Thaw before serving
MORE DESSERTS TO SERVE ON THANKSGIVING:
- 9 cinnamon-flavored graham crackers
- 6 tablespoons melted, unsalted butter
- CHEESECAKE FILLING:
- 3 (8-ounce) packages of cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 (15-ounce) can of pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1 (8-ounce) container whipped topping, thawed
- Whipped cream
- Ground cinnamon
- Grease a 9-inch springform pan with butter or shortening. Set aside.
- Start by making the crust. Place the graham crackers in a food processor and blend at high speed until the graham crackers are finely chopped.
- Slowly pour the melted butter into the food processor while running it at low speed until the crumbs start to pull away from the sides.
- Add the crumbs into the greased pan, press them evenly and firmly into the base. Set in the freezer for at least 20 minutes.
- While the crust is freezing, prepare the cheesecake filling. Add the cream cheese, sugar, and brown sugar to a large bowl. Beat at medium speed with an electric hand mixer until the ingredients are well mixed and smooth. Make sure there are no lumps.
- Add the pumpkin puree and pumpkin pie spice, and continue beating at medium speed until the mixture is smooth.
- Fold the thawed whipped topping into the cream cheese mixture until well combined.
- Spread the cheesecake filling over the frozen crust, cover and refrigerate for at least 4 hours or until the cheesecake has set completely.
- Top with whipped cream and ground cinnamon. Serve chilled.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 193Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 29mgSodium 75mgCarbohydrates 23gFiber 2gSugar 19gProtein 1g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.