Craving a decadent dessert but short on time and oven space? This no-cook pumpkin cheesecake is the perfect solution! It's incredibly easy to make, requiring no baking whatsoever, yet delivers all the creamy, spiced goodness of a classic pumpkin cheesecake. Get ready to impress your friends and family with this surprisingly simple, healthy-ish, and utterly delicious treat. It's the perfect addition to your fall baking repertoire, or a delightful anytime dessert. This recipe is a fantastic example of how easy homemade cooking can be!
Ingredients:
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For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
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For the filling:
- 16 ounces cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup heavy cream, cold
- Optional: Whipped cream and candied pecans for garnish
Instructions:
Make the Crust:
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- Refrigerate the crust while you prepare the filling. This helps it firm up.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the pumpkin puree, pumpkin pie spice, cinnamon, ginger, and cloves. Mix until everything is thoroughly incorporated and the mixture is smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the pumpkin mixture until just combined. Be gentle to avoid deflating the whipped cream.
Assemble and Chill:
- Pour the pumpkin cheesecake filling over the chilled graham cracker crust.
- Spread the filling evenly.
- Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Serving Suggestions:
Once chilled, carefully remove the sides of the springform pan. Garnish with whipped cream and candied pecans for an extra touch of elegance. Serve chilled and enjoy this easy, delicious, and healthy-ish treat! This no-bake pumpkin cheesecake is perfect for potlucks, holiday gatherings, or simply a special weeknight dessert.
Tips and Variations:
- For a richer crust, use digestive biscuits instead of graham crackers.
- Add a tablespoon of rum extract or maple extract to the filling for an extra layer of flavor.
- If you don't have heavy cream, you can use full-fat coconut milk instead, although the texture may be slightly different.
- Feel free to experiment with different spices – nutmeg or allspice would also be delicious additions.
- Make individual cheesecakes by using smaller ramekins or glasses instead of a large springform pan.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 5-7g
- Carbohydrates: 35-40g
These values are estimates and may vary depending on the specific ingredients used.
This no-cook pumpkin cheesecake recipe is a perfect example of a quick dinner idea that doesn't compromise on taste or satisfaction. Enjoy this delicious dish! It's one of the best recipes for easy, homemade cooking, perfect for any skill level.