No Bake Pumpkin Cheesecake Recipe

Ingredients

• 1 (8-ounce/226g package) cream cheese (room temperature)
• ½ cup confectioners sugar ((60g))
• 1 cup pumpkin puree ((245g))
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 cups whipped cream ((150g))
• 1 graham cracker crust

Steps

1. 1

   Add the softened cream cheese to a large bowl. Sift the powdered sugar over the top. With a handheld electric mixer (or in the bowl of a stand mixer with the paddle attachment) beat on medium speed for 1 minute, until well combined.

2. 2

   Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla. Beat for 1 more minute until fully combined.

3. 3

   Fold in the whipped cream. (You can also use 2 cups of frozen, thawed whipped topping instead of the freshly whipped cream.)

4. 4

   Pour the topping into the crust and spread into an even layer.

5. 5

   Refrigerate for at least 8 hours or up to 48 hours until the filling is set and sliceable. Serve slices topped with another dollop of whipped cream.