Empty My Fridge
No-Bake Pumpkin Cheesecake
Ingredients
- Graham cracker5
- Butter · melted3 tbsp
- Sugar1 tsp + ¼ cups + 2 tbsp
- Salt
- Cream cheese8 oz
- Brown sugar¼ cups
- Pumpkin1 cup
- Heavy cream½ cups
- Cinnamon · ground, for garnish
Instructions
- Crush the graham crackers in a zip-top bag into sandy crumbs. Mix them in a bowl with the melted butter, sugar and salt.
- Press the crust mixture firmly and evenly into the bottom of a 6½-inch springform pan.
- In a bowl, mix the cream cheese, granulated sugar and brown sugar until well combined. Stir in the pumpkin purée until smooth.
- Whip the heavy cream with the powdered sugar to stiff peaks. Gently fold it into the pumpkin mixture.
- Spread the filling evenly over the crust and refrigerate for at least 4 hours, or up to overnight.
- Dust with cinnamon if desired, then slice and serve.
Summarized from Tasty's video. Watch it for the details.
More recipes with
CreamBrown sugarHeavy creamCream cheesePumpkinGraham cracker
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