Today we are diving into fall baking with a pumpkin classic… CHEESECAKE! This recipe is high on my list of favorites for it’s simplicity and flavor. You just can’t beat a no-bake cheesecake. Especially if it combines that great fall pumpkin flavor into the mix!
You’ll want to start with a good graham cracker crust. If I’m in a rush I’ll occasionally buy those pre-made crusts and use them without one bit of guilt, but if I have the time I like to whip up my own. All you need are some graham crackers (stick with the classic kind), melted butter, cinnamon, and a touch of sugar. I’ll have a video tutorial and recipe over on my site soon so keep an eye out!
I do feel like I should warn you that a no-bake cheesecake has a little bit of a texture difference from your typical version. It’s a little lighter with a richer flavor. At first I wasn’t sure if I liked the difference (I was expecting that dense strong cream cheese taste) but after a few bites I found myself indulging and looking forward to the next mouth full.
I slightly adapted this recipe from the Kraft version. If you’d like a little different version you can substitute the heavy cream for cool whip or adjust the spices as needed. I do suggest that you pay attention to the pumpkin you purchase. You want to use puree not pumpkin pie filling. It makes all the difference.
So whip this up for your next holiday party, make it for your Thanksgiving dessert, OR even keep it on hand for your holiday guests! You can’t go wrong with the combination of pumpkin and cheesecake!
- 8 oz cream cheese, soft
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 cup heavy cream
- graham cracker crust
- whipped cream (optional)
- Beat your cream cheese an sugar in the bowl of an electric mixer until soft and creamy. Stir in the pumpkin and pie spice.
- Whisk in your heavy cream. Stir until the mixture is fluffy. Pour into your graham cracker crust and refrigerate until ready to serve.
- Top with whipped cream if desired.