No Bake Pumpkin Pie Cheesecake with Pumpkin Spice Whipped Cream
A creamy no bake pumpkin cheesecake with a graham cracker crust and a spiced whipped cream topping.
Equipment
- 9-inch springform pan
- Hand mixer
- Mixing bowls
- Plastic wrap
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs about 10 sheets
- 6 tbsp unsalted butter melted
- ¼ cup granulated sugar
- 24 oz cream cheese room temperature, 3 bricks
- 1 cup powdered sugar
- 1 can pumpkin puree 15 oz, not pumpkin pie filling
- 2 tsp pumpkin pie spice
- ¼ tsp kosher salt
- 1 cup heavy whipping cream cold, for the filling
- 1 cup heavy whipping cream cold, for the topping
- 2 tbsp powdered sugar for the topping
- ½ tsp pumpkin pie spice for the topping and dusting
Instructions
Cooking
- Press the crust. Combine the crumbs, sugar, and butter, press firmly into a 9 inch springform pan, and refrigerate while you mix the filling.
- Blend the base. Beat the cream cheese and powdered sugar on low for 15 seconds, then on high for about 2 minutes until smooth. Add the pumpkin, spice, and salt and mix 1 minute.
- Whip to stiff peaks. Add the cold filling cream on low, then beat on high for 3 to 5 minutes until the filling holds stiff peaks.
- Set overnight. Spread into the crust, cover the surface with sprayed plastic wrap, and chill 6 to 8 hours or overnight until firm.
- Top and slice. Whip the topping cream with powdered sugar and spice, unmold the cheesecake, and serve wedges with a dollop and a dusting of spice.
Notes
Substitutions: Use crushed ginger cookies for half of the graham crumbs for extra spice.
Tips: Blot the puree and chill the bowl so the cream whips quickly.
Storage: Refrigerate covered up to 3 days. Do not freeze.