No Bake Pumpkin Cheesecake
PRINTABLE RECIPE: https://www.thereciperebel.com/no-bak...
Ingredients
▢2 1/2 cups graham cracker crumbs
▢1/2 cup butter melted
▢3/4 cup heavy whipping cream 35%
▢3 packages full fat cream cheese 8oz each, room temperature
▢1 1/2 cups pure pumpkin puree
▢1 3/4 cups powdered sugar
▢1 teaspoon pumpkin pie spice
▢1 teaspoon vanilla
▢whipped cream for garnish if desired
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Instructions
Line 9" springform pan with parchment paper (pinch it in between the sides and the bottom) and preheat oven to 350 degrees F (baking the crust is optional, but helps it stay together more firmly).
Combine graham crumbs and melted butter in a bowl. Press firmly into the bottom and 1" up the sides of the prepared pan.
Bake crust for 10 minutes or until it looks slightly dry. Remove and let cool to room temperature.
In a medium bowl, whip cold cream until stiff peaks form. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add the pumpkin and beat until combined, scraping down the sides as necessary.
Add the sugar, pumpkin pie spice and vanilla and beat on medium-low with an electric mixer until combined, scraping down the sides of the bowl as necessary.
Use a spatula to gently fold in whipped cream until no white streaks remain.
Pour filling into pan, smooth the top, cover lightly with foil or plastic wrap and refrigerate until set, about 8 hours or overnight.
Garnish with whipped cream if desired and serve.