No Bake Pumpkin Cheesecake

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 make your own)
• 1 15-ounce can pure pumpkin purée (see Notes)
• 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

Steps

1. 1

   Place ½ cup unsalted butter in small microwave-safe bowl. Microwave butter in 15-second increments, stirring between each, until butter is completely melted but not burnt or bubbling.

2. 2

   Add 2 cups graham cracker crumbs and ½ packed cup dark brown sugar to medium mixing bowl, followed by melted butter. Gently mix together ingredients until fully combined.

3. 3

   Once all ingredients are incorporated, transfer crust mixture to 9-inch springform pan. Tightly pack graham cracker mixture into pan, covering bottom and sides of pan completely in one even layer. Use bottom of measuring cup as needed to pack and press graham cracker crust into pan.

4. 4

   After molding graham cracker crust into springform pan, place pan in freezer until ready to fill.

5. 5

   Add 3 8-ounce blocks full-fat cream cheese and 1 cup confectioners sugar to medium mixing bowl. Fit mixer with paddle attachment and beat cream cheese and sugar together until fully incorporated into smooth mixture. Scrape down sides of bowl as needed with spoon or silicone spatula.

6. 6

   Add 1 teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, 1 15-ounce can pure pumpkin purée, and 2 teaspoons pure vanilla extract to mixing bowl. Starting on low speed, beat ingredients together 15 to 30 seconds, then increase speed to medium-high and mix until smooth, with no lumps of cream cheese or pumpkin purée remaining. Set aside.

7. 7

   Add 1 ¼ cups heavy whipping cream to clean mixing bowl. Fit mixer with whisk attachment and insert whisk into bowl of cream. Whisk cream on low speed 5 to 10 seconds, then increase speed to medium-high. Whisk cream 4 to 5 minutes or until cream forms stiff peaks. Be careful not to over-mix or whipped cream will become grainy.

8. 8

   Transfer whipped cream into bowl of cream cheese mixture. Very gently fold whipped cream into cream cheese mixture, working slowly to prevent deflating or over-mixing whipped cream. Continue until whipped cream is fully incorporated into cream cheese mixture and mixture is smooth and just combined.

9. 9

   Remove springform pan from refrigerator. Transfer cheesecake filling into prepared crust and use spatula to carefully spread filing out evenly across bottom of crust. Smooth top of cheesecake filling, then cover cheesecake with sheet of plastic wrap or aluminum foil.

10. 10

    Place covered cheesecake in refrigerator. Chill, covered and undisturbed, at least 6 hours, up to 48 hours.

11. 11

    Immediately before serving, remove cheesecake from refrigerator and discard plastic wrap or foil covering. Carefully run knife around inner edge of springform pan to loosen sides of cheesecake, then release springform latch and remove pan. Transfer cheesecake to cake stand or serving plate.

12. 12

    If desired, decorate cheesecake with dollops of prepared whipped cream, light dusting of ground cinnamon or graham cracker crumbs, or 1 to 2 cinnamon sticks placed on top. Serve cheesecake chilled.