Easy No Bake Pumpkin Cheesecake
This is hands-down the most OUTRAGEOUSLY DELICIOUS No Bake Pumpkin Cheesecake, complete with an optional praline sauce for next-level caramelized crunch! My game-changing secret ingredient ensures tall, clean slices that stay firm and luscious, with a silky, airy texture bursting with warmly spiced pumpkin goodness. See the Post for expert tips, step-by-step photos, and easy variations so your cheesecake turns out perfectly every single time!
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 10 1x
Ingredients
Scale
- 16 full sheets of Graham crackers ((about 2 cups crumbs))
- 1/4 cup packed light brown sugar
- 8 TBS/ 1 stick unsalted butter, ( melted)
- 1/8 tsp EACH ground ginger, ground cinnamon
- Pinch of salt
- 1 tablespoon gelatin powder ((see Notes))
- 3 tablespoons water
- 1 cup heavy cream
- 24 ounces full-fat brick cream cheese, (softened to room temperature)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 tsp EACH ground ginger, ground nutmeg, ground allspice
- 1/4 tsp EACH ground cloves, salt
- 15 oz. can pumpkin puree
- 1/2 cup sour cream, (at room temperature)
- 2 teaspoons lemon juice
- 2 teaspoons pure vanilla extract
- 1 cup pecans, (finely chopped)
- 1/3 cup packed light brown sugar
- 2 tablespoons dark corn syrup ((may sub light))
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt, (plus more to taste)
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon turbinado sugar ((optional for topping))
- Whipped Cream ((See Notes for Homemade))
Instructions
- Prepare Pan: Line the bottom of a 10” springform pan with parchment paper by placing a square piece over the base and clipping the pan on top (the square edges of parchment will stick out). Lightly grease the inside of the entire pan with nonstick cooking spray containing flour. You may use a 9-inch pan, but you may have a little filling left over—delicious in a mug!
- Make Crust: Add the Graham crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Then, add the butter, sugar, and spices, and pulse (or stir) until everything is evenly combined.
- Form Crust: Add the crumbs to the greased springform pan and press them firmly up the sides, then down onto the bottom of the pan. Use the bottom of a measuring cup to press the bottom and sides until they are very compact (this helps prevent cracking when sliced). Place in the freezer while you prepare the filling:
- Mix Gelatin: Add the unflavored gelatin to a small microwave-safe bowl, then pour in the cold water and whisk to dissolve. Let it stand while you make the whipped cream (below), at least 3 minutes (it will firm up during this time).
- Make Whipped Cream: Using a hand mixer, whip the cold heavy cream in a large bowl until it forms stiff peaks; set aside.
- Microwave Gelatin: Microwave for 20 seconds. Stir the mixture, then set aside to cool slightly before using. Meanwhile:
- Beat Cream Cheese & Sugars: Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sugars, and spices on medium-high speed for 2 minutes, or until very smooth. Scrape down the sides and up the bottom of the bowl a few times. Add the pumpkin puree, sour cream, lemon juice, vanilla, and beat on medium-high for 1 minute.
- Add Gelatin: Reduce the speed to low and gradually drizzle in the gelatin, then increase the speed to medium for 10 to 20 seconds to combine. (The gelatin should be runny/liquid when ready to use. If not, microwave again for 10 seconds and set aside to cool briefly to lukewarm.)
- Add Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until well combined. Avoid overfolding or being too aggressive, as you don’t want to deflate the air in the whipped cream. Pour the filling into the crust and spread it evenly with an offset spatula.
- Chill: Tent with foil or plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- Praline Sauce
- Serve