Introduction

This no bake pumpkin cheesecake is a perfect autumn dessert that’s creamy, spiced, and effortlessly delicious. With a crunchy graham cracker crust and a smooth pumpkin-infused filling, it’s sure to impress without the need for an oven.

A round cake with a thick, golden brown crumb coating fully covering the sides, placed on a white scalloped cake stand. On top, there are eight evenly spaced swirls of white whipped cream, each dusted lightly with a sprinkle of cinnamon or similar brown spice. The background is a white marbled surface with a soft beige cloth, a silver cake server with intricate patterns, and two cinnamon sticks nearby, creating a warm and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
2 cups graham cracker crumbs (approximately 12-14 full graham cracker sheets)
½ packed cup dark brown sugar
3 8-ounce blocks full-fat cream cheese (at room temperature; 24 ounces total, cut into smaller pieces)
1 cup confectioners sugar
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice (store-bought or homemade)
1 15-ounce can pure pumpkin purée
2 teaspoons pure vanilla extract
1 ¼ cups heavy whipping cream (very cold but not frozen)
Whipped cream, ground cinnamon, graham cracker crumbs, cinnamon sticks (for garnish, optional)

Instructions

Step 1: Melt the butter in a small microwave-safe bowl by heating in 15-second increments, stirring between each, until fully melted but not burnt.
Step 2: In a medium mixing bowl, combine graham cracker crumbs and dark brown sugar. Add the melted butter and gently mix until fully combined.
Step 3: Transfer the crust mixture to a 9-inch springform pan. Press and pack the crumbs tightly and evenly across the bottom and up the sides using the bottom of a measuring cup. Chill in the freezer until ready to fill.
Step 4: In a medium bowl, beat the cream cheese and confectioners sugar with a paddle attachment until smooth and fully incorporated, scraping down the sides as needed.
Step 5: Add ground cinnamon, pumpkin pie spice, pumpkin purée, and vanilla extract. Start mixing on low speed for 15-30 seconds, then increase to medium-high speed and beat until the mixture is smooth with no lumps. Set aside.
Step 6: Using a clean bowl and whisk attachment, whip the heavy cream on low speed for 5-10 seconds, then increase to medium-high speed. Whip for 4-5 minutes until stiff peaks form, being careful not to overbeat.
Step 7: Gently fold the whipped cream into the pumpkin cream cheese mixture, working slowly to avoid deflating the whipped cream. Fold until just combined and smooth.
Step 8: Remove the crust from the freezer and spread the cheesecake filling evenly over the crust. Smooth the top with a spatula, then cover with plastic wrap or foil.
Step 9: Refrigerate the cheesecake covered and undisturbed for at least 6 hours, up to 48 hours, to set completely.
Step 10: Before serving, remove the cheesecake from the refrigerator and discard the covering. Run a knife around the pan’s edge, release the springform latch, and transfer the cheesecake to a serving plate.
Step 11: If desired, garnish with dollops of whipped cream, a dusting of ground cinnamon or graham cracker crumbs, or cinnamon sticks. Serve chilled.

Tips & Variations

For a lighter crust, substitute half the graham crackers with finely chopped nuts like pecans or walnuts.
Make your own pumpkin pie spice by mixing cinnamon, nutmeg, cloves, and ginger, if preferred.
Use whipped cream topping to add extra creaminess and decoration.
To make individual servings, prepare the crust and filling in small jars or cups instead of a springform pan.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Avoid freezing, as the texture may change. If refrigerated longer, the crust can soften. To re-chill after serving, cover again and refrigerate until ready to serve.

How to Serve

A slice of pumpkin pie sits on a white plate against a white marbled background. The pie has two clear layers: a light brown crumbly crust at the bottom and a thick, smooth, orange pumpkin filling above it. The top of the pie slice is decorated with a swirl of white whipped cream, sprinkled with a light dusting of cinnamon. In the background, the rest of the pie with similarly topped slices is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or pumpkin?

Full-fat cream cheese provides the best texture and flavor for this cheesecake. Using low-fat versions may result in a less creamy filling. Pumpkin purée should be plain and unsweetened to keep the balance of flavors.

Do I need a springform pan to make this cheesecake?

A springform pan makes it easier to remove the cheesecake without damage, but you can use any cake pan lined with parchment paper or foil for easier removal.