No Bake Pumpkin Cheesecake may be a dreamy dessert with layers of cheesecake, spiced pumpkin and whipped topping all nestled during a graham crust. it’s so creamy and delicious, it’ll become your new fall dessert go to!
for 12 servings
2 ½ cups cracker crumbs (210 g)
½ cup butter (115 g), melted
24 oz cheese (675 g), 3 packages
1 cup heavy light whipping cream (240 mL)
1 cup granulated sugar (120 g)
1 ½ cups pumpkin puree (340 g)
1 teaspoon ground cinnamon
1 teaspoon vanilla
whipped cream, to serve
1/ during a bowl, combine the cracker crumbs and melted butter.
2/ Transfer the cracker mixture to a 9-inch (23 cm) springform pan, creating a good base that goes up 1-inch (2 cm) on the edges .
3/ during a large bowl, combine the cheese and cream and beat until smooth, 3-4 minutes.
4/ Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
5/ Pour the cheese mixture into the springform pan, cover with wrapping , and refrigerate for 6-8 hours.
6/ Top with topping , slice, and serve!
CREDIT BY TASTY