Luscious No-Bake Pumpkin Cheesecake
If you are like me and love pumpkin, you and your family are going to love this Luscious No-Bake Pumpkin Cheesecake Recipe….no oven involved.
This Pumpkin No-Bake Cheesecake is the perfect combo of cheesecake, and pumpkin pie, and it’s perfect for Thanksgiving!
INGREDIENTS YOU WILL NEED……
- Cream cheese
- Canned pumpkin
- Instant Vanilla Pudding mix
- Confectioners’ sugar
- Pumpkin pie spice
- Vanilla
- Frozen whipped topping
- Graham cracker Crust
YOU CAN MAKE YOUR OWN GRAHAM CRACKER PIE CRUST. (EVERYTHING IS SO MUCH BETTER WHEN IT IS HOMEMADE!)
You will need the following ingredients….
Graham cracker crumbs (about 12–14 full sheet graham crackers),
Sugar
Melted butter.
Firmly press the mixture into your springform pan.
Perfect as your Thanksgiving dessert this is a can’t miss recipe that’s easy to make!
I am always looking for other recipes with pumpkin in it. So if you’re looking for something other than the traditional pumpkin pie for Thanksgiving Day or Christmas, try this No-Bake Pumpkin Cheesecake instead.
Go grab your apron and lets get cooking. Scroll down for the complete recipe.
Ingredients
- 1 pkg cream cheese, softened (8 ounces)
- 1 can canned pumpkin (15 ounces)
- 1 pkg instant vanilla pudding mix (3.4ounces)
- 1 cup confectioners' sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract (double this amount)
- 1/8 tsp salt
- 1 container frozen whipped topping, thawed (8 ounces)
- 1/8 tsp ground cinnamon
Graham Cracker Crust
- 1-1/2 cups graham cracker crumbs
- 3 tbsps sugar
- 6 tbsps melted butter
Instructions
- In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until combined. Firmly press mixture into a 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
- In a large bowl, beat the cream cheese on medium speed until fluffy, 2-3 minutes. Add pumpkin puree; beat another 2-3 minutes until fluffy. Beat in confectioners' sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, 1-2 minutes. Fold in whipped topping until incorporated. Spread pumpkin filling into the graham cracker crust. Cover; refrigerate at least 6 hours or overnight.
- Top with additional whipped topping; dust with cinnamon. ENJOY!!
- Adapted from Taste Of Home.