No-Bake Pumpkin Cheesecake is Easy as Pie
What happens when two fall-favorite desserts collide? Two words: Pumpkin cheesecake. Velvety cheesecake is blended with pumpkin and warm spices then layered on top of a crispy graham cracker crust. The ultimate sweet ending to your holiday meal.
- 2-1/2 cups graham cracker crumbs
- 1/2 cup Smith Brothers Farms Butter, melted
- 3 packages Philadelphia Cream Cheese (24 ounces total)
- 1 cup Smith Brothers Farms Heavy Whipping Cream
- 1 cup powdered sugar
- 1 ½ cups pumpkin puree
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- Whipped cream to serve
In a bowl, combine the graham cracker crumbs and melted butter. Once combined, transfer the mixture to a 9-inch springform pan, creating an even base that goes up one inch on the sides.
In another large bowl, combine the cream cheese and heavy cream and beat until smooth, three to four minutes. Add the sugar, pumpkin, cinnamon, vanilla, and beat until smooth and fluffy.
Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for six to eight hours.
Top with whipped cream, slice, and serve!