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Slice of no bake pumpkin cheesecake topped with whipped cream and a drizzle of caramel sauce
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4.91 from 11 votes

No-Bake Pumpkin Cheesecake

This extra creamy no-bake pumpkin cheesecake has a delicious pumpkin spice flavor and cinnamon graham cracker crust. It's velvety smooth and surprisingly light in texture. Perfect for fall or Thanksgiving - it will wow your guests.
Prep Time20 minutes
Chill Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: No Bake Pumpkin Cheesecake, Pumpkin Cheesecake
Servings: 12 people
Author: Fiona Dowling

Equipment

  • 9-inch (23 cm) springform pan a 10-inch (25.5 cm) round pan will work too

Ingredients

Graham Cracker Crust

  • 2 cups graham crumbs (about 240 grams)
  • 3 tabelspoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams) melted

Pumpkin Cheesecake

  • 15 ounce can pumpkin puree (just under 2 cups)
  • 2/3 cup heavy cream (120 ml) 33% MF or more
  • 24 ounces cream cheese (680 grams) use brick-style, full-fat cream cheese
  • 1 cup powdered sugar (110 grams)
  • 1/2 cup brown sugar (105 grams)
  • 1 tablespoon pumpkin pie spice or make your own - see recipe notes
  • 2 teaspoons vanilla extract
US Customary - Metric

Instructions

Graham Crust

  • In a medium bowl stir together the graham crumbs, sugar & cinnamon. Then stir in the melted butter.
  • Press the mixture into the bottom and up the sides (about 1/2 to 2/3 of the way) of a 9-inch springform pan.
  • Place in the freezer as you make the filling.

Cheesecake Filling

  • Blot the pumpkin with a paper towel and squeeze out the excess liquid. I do this many times to remove as much liquid as possible. Set aside.
  • In a separate large bowl beat the heavy cream until stiff peaks form. Set aside.
  • In a separate large bowl beat the cream cheese, powdered sugar, brown sugar, pumpkin pie spices and vanilla extract until smooth and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure there are no lumps.
  • Beat the blotted pumpkin puree into the cream cheese mixture until combined.
  • Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Do this very gently. When finished, it should be an even consistency and you should no longer see streaks of whipped cream.
  • Take the crust out of the freezer. Spoon the cheesecake mixture over top and spread the top smooth.
  • Cover the pan and place in the fridge to chill for at least 6 hours or overnight.
  • When ready to serve, trace a very thin sharp knife around the edges of the pan, then unclamp the springform.
  • Optionally, top with whipped cream (I used a piping bag with a 1M tip). When slicing, slice with a thin, sharp knife and be sure to cut all the way through the crust.

Notes

  1. Pumpkin Puree: Be sure to use pumpkin puree and not canned pumpkin pie filling. Pumpkin pie filling has many other ingredients and will not produce the same results. 
  2. Pumpkin Pie Spice: If you don't have pumpkin pie spice, replace with 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves & 1/4 teaspoon ground nutmeg. 
  3. Freezing: This cheesecake can be frozen. However, I find that it can get ice crystals. Therefore, I prefer not to freeze. 
  4. Nutrition: Details provided are an estimate only and based on 1 slice (without toppings) assuming the cheesecake is sliced into 12 uniform pieces. 
  5. Leftovers: Store leftovers covered in the fridge for up to 4 days. 

Nutrition

Calories: 461kcal | Carbohydrates: 37g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 280mg | Potassium: 205mg | Fiber: 2g | Sugar: 26g | Vitamin A: 6709IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg