Looking for a delectable fall dessert recipe that is easy to make and perfect for any occasion? Look no further than this mouth-watering Philadelphia no-bake pumpkin cheesecake recipe. This recipe is the perfect blend of creamy, smooth, and deliciously spiced flavors, making it the ideal dessert for any autumn gathering.
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 1 can (15 oz) of pumpkin puree
- 1 package (8 oz) of cream cheese, softened to room temperature
- 1/2 cup of granulated sugar
- 1 tsp of vanilla extract
- 1 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 1/4 tsp of ground ginger
- 1/4 tsp of ground cloves
- 1 container (8 oz) of whipped topping, thawed
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix well and press the mixture onto the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- In a large mixing bowl, beat cream cheese, 1/2 cup of sugar, and vanilla extract until smooth.
- Add in pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Beat until well combined and smooth.
- Finally, fold in whipped topping and mix until well combined.
- Pour the mixture into the chilled crust and smooth the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 3 hours or until firm.
- Once chilled, remove from the pan and serve.
Nutritional Information
Serving size: 1 slice
Calories per serving: 380
Total fat: 24g
Saturated fat: 13g
Cholesterol: 50mg
Sodium: 250mg
Total carbohydrates: 38g
Dietary fiber: 2g
Total sugars: 27g
Protein: 4g
Cooking Time
Preparation time: 20 minutes
Chilling time: 3 hours
Total time: 3 hours and 20 minutes
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
Serving Suggestions
This delicious no-bake pumpkin cheesecake can be served with a dollop of whipped cream and a sprinkle of cinnamon. For a festive touch, add a few candied pecans or a drizzle of caramel sauce on top.
Variations and Substitutions
To make this recipe even more unique, try adding a gingersnap crust instead of graham crackers. You can also substitute the pumpkin puree for sweet potato puree for a different twist on a classic fall flavor. Additionally, for a lower calorie version, use reduced-fat cream cheese and whipped topping.
Storage
This no-bake pumpkin cheesecake can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh.
Tips
- Make sure to chill the crust for at least 30 minutes before adding the filling. This will help the crust firm up and prevent it from crumbling.
- For a smoother texture, make sure the cream cheese is at room temperature before mixing.
- When folding in the whipped topping, be gentle to avoid deflating the mixture.
Notes
This recipe can easily be doubled for larger gatherings or cut in half for a smaller group.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree instead of canned pumpkin. Just make sure to drain any excess liquid to avoid a runny cheesecake.
Can I freeze this cheesecake?
While this cheesecake can be frozen, it is best served chilled. If you do freeze it, make sure to thaw it in the refrigerator before serving.
Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake up to 24 hours in advance. Just make sure to keep it covered in the refrigerator until ready to serve.
Final Thoughts
This Philadelphia no-bake pumpkin cheesecake recipe is the perfect dessert for any fall occasion. It is easy to make, deliciously spiced, and the ideal blend of creamy and smooth. Whether you are hosting a Thanksgiving dinner or a fall party, this dessert is sure to impress your guests. So, give it a try and enjoy the flavors of autumn in every bite!