Description
A delightful no-bake dessert that combines creamy pumpkin cheesecake filling with a crunchy graham cracker crust, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup whipped cream
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form the crust.
- In another bowl, use an electric mixer to beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, and ground nutmeg. Mix until all ingredients are well combined and creamy.
- Gently fold in the whipped cream until it’s fully incorporated.
- Pour the pumpkin mixture into the prepared crust. Smooth the top with a spatula, then refrigerate for at least 4 hours, or until it is fully set. Once ready, slice and serve chilled.
Notes
Serve chilled with a dollop of whipped cream and a sprinkle of cinnamon. Can be frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg