Looking
for a delicious, easy, festive dessert to bring to your next holiday party?
Well, look no further! This recipe has it all.
Presenting…a
very simple no-bake pumpkin cheesecake recipe that will knock your socks off.
This is seriously
so delicious that I, Beckie, have already made it three times this holiday
season, and it’s not even Christmas yet! It is melt-in-your-mouth delicious.
Everyone that tries it falls in love and wants to keep eating MORE!
Also, if
you are in a pinch for time or don’t feel like making everything from scratch,
you can always buy premade graham cracker crust and premade whipped topping instead
of making them from scratch. But making food from scratch is half the fun!
Okay
let’s get started.
Ingredients:
Crust
1 ½
packages graham crackers
6 tbs.
melted butter
½ tsp.
cinnamon
¼ tsp.
ground all spice
Filling
& Topping
1 pint
heavy whipping cream (divided)
2 (8oz)
packages cream cheese (softened)
¾ cup
pumpkin pie mix
1 cup
granulated sugar
¾ tsp.
vanilla (divided)
½ cup
powdered sugar
Pinch of
cinnamon for garnish
Directions:
- Preheat oven to 350° F.
- Grind up graham crackers in a food processor until finely ground,
then add cinnamon and all spice. Pour melted butter over graham mix, and blend mixture
in food processor until crust starts to come together.
- Pour crust into pie pan and spread mixture evenly on bottom and up
the sides of the pan. Try to keep a consistent thickness across entire pie.
Press firmly over entire surface to help pack it down and stick together.
- Place crust into preheated oven. Bake for 15-20 minutes or until
crust starts to turn golden brown. Set aside and let cool completely before
pouring in cheesecake filling.
- Using a mixer, whip ¾ cup heavy whipping cream in a medium bowl until
you get firm peaks. Set aside.
- Combine cream cheese, granulated sugar, ½ tsp. vanilla, and
pumpkin pie mix in a separate bowl. Mix on high until smooth.
- Fold in whipped cream into cream cheese mixture until it is well
combined.
- Pour whipped cream and cream cheese mixture into graham cracker
crust, and let it set in the fridge for at least 12 hours.
- Once pie has set, whip up the remaining heavy whipping cream,
powdered sugar, and ¼ tsp. vanilla until you get firm peaks.
- Spread whipping cream evenly over pumpkin cheesecake.
- Sprinkle a bit of cinnamon on top for garnish.
- Hurry and ENJOY because it won’t last long!
