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No-Bake Pumpkin Cheesecake

Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 8 slices

Ingredients

For the Crust

  • 2 cups graham cracker crumbs or gingersnap crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons unsalted butter melted

For the Filling

  • 16 ounces cream cheese brick-style, full-fat, softened
  • 1 cup pumpkin puree pure, blotted dry
  • ¾ cup powdered sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks

Instructions

Make the Crust

  • Stir the graham cracker crumbs, granulated sugar, and cinnamon together in a bowl. Pour in the melted butter and mix until it looks like wet sand.
  • Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, packing it down tight with the flat bottom of a measuring cup. Place in the freezer while you make the filling.

Make the Filling

  • Spread the pumpkin puree on paper towels and press out as much liquid as possible, changing the towels a few times. This step is essential for a firm set.
  • In a separate bowl, beat the heavy cream to stiff peaks and set aside.
  • Beat the softened cream cheese with the powdered sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla until completely smooth, scraping the bowl so there are no lumps.
  • Mix in the blotted pumpkin until the color is even. Gently fold in the whipped cream with a spatula until no white streaks remain, being careful not to deflate it.

Chill and Set

  • Spread the filling over the chilled crust and smooth the top. Cover and refrigerate at least 6 hours, or overnight, until firm and sliceable.
  • Serve topped with extra whipped cream and a dusting of cinnamon. Slice with a thin, sharp knife, wiping it clean between cuts.

Notes

  • Blot the pumpkin: Canned pumpkin holds a lot of water. Blot it three or four times so the filling sets firm instead of runny.
  • Cream cheese matters: Use full-fat brick-style cream cheese, softened to room temperature. Spreadable or low-fat cream cheese will not set.
  • Gingersnap swap: Trade the graham crumbs for gingersnap crumbs for a spicier crust.
  • Storage: Keeps covered in the fridge 4 to 5 days, or wrapped in the freezer up to a month. Thaw overnight in the fridge.