No-Bake Pumpkin Cheesecake Recipe

Introduction

This no-bake pumpkin cheesecake offers a creamy, spiced treat perfect for the fall season. It blends the rich flavors of pumpkin and cream cheese with a buttery graham cracker crust and requires no oven time, making it easy for any home cook.

Ingredients

• 8 oz cream cheese, softened
• 1 cup pumpkin purée
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon pumpkin pie spice
• 1 prepared graham cracker crust (9-inch)

Instructions

1. Step 1: In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Step 2: Add the pumpkin purée, pumpkin pie spice, eggs, and sour cream, mixing until all ingredients are well combined.
3. Step 3: Pour the mixture into the graham cracker crust, spreading evenly.
4. Step 4: Bake in a preheated oven at 325°F (163°C) for 60 to 70 minutes, or until the center is set but still slightly jiggly.
5. Step 5: Allow the cheesecake to cool completely at room temperature before placing it in the refrigerator to chill for at least 4 hours or overnight for best results.

Tips & Variations

• Use full-fat cream cheese and sour cream for a richer texture.
• Try adding a tablespoon of vanilla extract to enhance the flavors.
• Swap the graham cracker crust for a gingersnap crust for extra spice.
• Chill the cream cheese before mixing to help achieve a smoother batter.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture and flavor, allow it to come to room temperature for 15 minutes before serving. You can also freeze the cheesecake for up to 1 month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without eggs?

Yes, you can substitute eggs with a vegan egg replacer or omit them, but texture and setting may vary slightly. Adding a bit of cornstarch can help with firmness.

Do I have to bake the cheesecake if it’s no-bake?

Despite the name, this recipe requires baking to set the filling properly. A true no-bake version usually involves gelatin or a refrigeration-only method.

No-Bake Pumpkin Cheesecake Recipe

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★★★★★

4.5 from 133 reviews

• Author: Olivia
• Total Time: 5 hours 25 minutes
• Yield: 8 servings 1x

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Description

This No-Bake Pumpkin Cheesecake is a rich and creamy dessert that combines the warm flavors of pumpkin and pumpkin pie spice with a smooth cream cheese filling set in a graham cracker crust. Perfect for fall gatherings or a festive treat, this cheesecake is easy to prepare and delivers a deliciously spiced autumn flavor without the fuss of complicated baking techniques.

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Ingredients

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Filling

• 16 oz (450 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1 cup (245 g) pumpkin purée
• 2 large eggs
• 1/2 cup (120 ml) sour cream
• 1 tablespoon pumpkin pie spice

Crust

• 1 prepared 9-inch graham cracker crust

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Instructions

1. Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, ensuring there are no lumps for a silky texture.
2. Add pumpkin and spices: Gradually mix in the pumpkin purée and pumpkin pie spice, blending until fully incorporated and the color is uniform throughout the mixture.
3. Incorporate eggs and sour cream: Beat in the eggs one at a time to ensure even distribution, followed by the sour cream, mixing until the filling is smooth and well combined.
4. Fill the crust: Pour the pumpkin cream cheese filling into the pre-made graham cracker crust, spreading it evenly with a spatula for a smooth top.
5. Bake the cheesecake: Place the filled crust in a preheated oven at 325°F (163°C). Bake for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not liquidy.
6. Cool the cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature, which usually takes about 1 to 2 hours.
7. Chill before serving: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly and develop the best flavor and texture.

Notes

• Make sure the cream cheese is softened to room temperature for easier mixing and a smooth texture.
• Do not overbake; the cheesecake should have a slight jiggle in the center when done to avoid dryness.
• Use fresh pumpkin pie spice or a homemade blend for the best flavor.
• Chilling the cheesecake overnight allows the flavors to meld and improves the texture.
• You can garnish the cheesecake with whipped cream and a sprinkle of cinnamon before serving for an extra touch.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cheesecake, no-bake pumpkin cheesecake, pumpkin dessert, fall dessert, cream cheese dessert