Description

Indulge in the creamy goodness of a no-bake pumpkin cheesecake that’s perfect for fall or Thanksgiving. This easy dessert requires no oven time, just some chilling to set up the luscious layers of pumpkin and cream cheese filling on a graham cracker crust.

Ingredients

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
8 oz whipped topping (such as Cool Whip)

Topping:

Whipped cream and ground cinnamon (optional)

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan or pie dish to form a crust. Chill.
Make the Filling: Beat cream cheese and powdered sugar until smooth. Add pumpkin, spice, and vanilla. Fold in whipped topping.
Assemble: Spread filling over chilled crust. Refrigerate for at least 4 hours or overnight.
Serve: Top with whipped cream and cinnamon before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps.
You can use a store-bought crust for convenience.