Description

This no bake pumpkin cheesecake is a creamy, cozy fall dessert that is perfect for holiday gatherings, easy dessert nights, and make-ahead entertaining. With a buttery graham cracker crust, smooth pumpkin cheesecake filling, and a drizzle of caramel on top, this easy recipe is one of my favorite dessert ideas for Thanksgiving, fall parties, and simple food ideas when I want something impressive without turning on the oven.

Ingredients

8 ounces cream cheese, softened

1 cup pumpkin puree

1 cup powdered sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

8 ounces whipped topping

2 cups graham cracker crumbs

6 tablespoons melted butter

1/4 cup caramel sauce

1 cup whipped cream for topping

Instructions

1. Mix the graham cracker crumbs and melted butter until the texture looks like wet sand.

2. Press the crust mixture firmly into the bottom of a 9-inch pie dish or springform pan.

3. Beat the softened cream cheese until completely smooth.

4. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract, then mix until creamy.

5. Fold in the whipped topping gently until the filling is light and fully combined.

6. Spoon the filling into the prepared crust and smooth the top evenly.

7. Cover and chill the cheesecake for at least 6 hours, or overnight for the best texture.

8. Slice and top with whipped cream and caramel sauce before serving.

Notes

Do not use warm cream cheese or overmix after adding the whipped topping, or the filling can become too soft to set properly.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 29g
Sodium: 280mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 5g
Cholesterol: 68mg

Keywords: no bake pumpkin cheesecake, pumpkin cheesecake, fall dessert, Thanksgiving dessert, easy dessert, make ahead dessert, cheesecake recipe, holiday dessert, pumpkin dessert, food ideas