No-Bake Pumpkin Cheesecake

Directions

Making the Crust

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined.
2. Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or a measuring cup to press the crumbs down evenly. Refrigerate while you prepare the filling.

Making the Filling

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the Pumpkin and Spices: Mix in the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves until well combined.
3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
4. Combine the Mixtures: Gently fold the whipped cream into the pumpkin mixture until well combined.
5. Assemble the Cheesecake: Pour the filling over the prepared crust, spreading it evenly with a spatula.

Chilling the Cheesecake

1. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.

Serving

1. Serve: When ready to serve, remove the cheesecake from the springform pan. Slice and enjoy!

Tips and Tricks

Quick Tips

• Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature to ensure a smooth, creamy filling.
• Chill the Bowl: Chill your mixing bowl and beaters before whipping the cream for best results.
• Graham Cracker Substitutes: If you prefer, you can use gingersnaps or chocolate wafer cookies instead of graham crackers for the crust.

Variations

• Maple Syrup Drizzle: Drizzle some pure maple syrup over the top before serving for an extra touch of sweetness.
• Pecan Topping: Sprinkle chopped pecans on top of the cheesecake for added crunch and flavor.
• Mini Cheesecakes: Use a muffin tin with cupcake liners to make individual mini cheesecakes. Perfect for parties!

Kitchen Equipment Needed

• Medium mixing bowl
• Large mixing bowl
• Hand mixer or stand mixer
• Springform pan (9-inch)
• Measuring cups and spoons
• Spatula

Storing Leftovers

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. This dessert also freezes well; just wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.