An easy no-bake pumpkin cheesecake made with the right amount of cream cheese, sour cream and pumpkin puree makes this a very light, silky and luscious filling. So good it’s the best tasting pumpkin cheesecake we ever had! Featured in a cookie crumb crust and seasoned with one spice, gives this no-bake pumpkin cheesecake a taste of warmth and feeling of the holidays!
A cheesecake that is “light as a feather” makes a perfect dessert to serve on Thanksgiving.
A few weeks ago we posted how to make home-made pumpkin puree which is the main ingredient for this cheesecake. But you can use the store-bought one as well.
Anna makes this cheesecake every year for her son’s birthday; it’s his absolute favorite dessert of all time! In fact, 3 out of her four kids are Scorpios and have birthdays in the same week. Talk about stress, when they were little, but for her it was all worth it.
This pumpkin cheesecake is a real winner! The total time to make it is about 15 to 20 minutes in total, and then you’ll need to chill it for a few hours before serving.
Everyone is always surprised about how light and delicious this cheesecake really is. Best of all, the pumpkin flavor is not over powering (like in a pumpkin pie), persuading even those who don’t care for pumpkin- to loving this one! Y’all have to try it!
Easy No-Bake Pumpkin Cheesecake
For the crust:
- 2 + 1/2 cups graham cracker crumbs
- 4 to 6 Back to Nature Ginger Snap Cookies, crushed into crumbs
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
- 1 stick unsalted butter, melted
- cooking spray
- 1.25 ounce package unflavored gelatin
- 1/4 cup boiling water
- 1 (8 ounce) cream cheese, at room temperature
- 2 cups fresh pumpkin puree or 1 (15 oz.) can organic pure pumpkin
- 1 + 1/2 cups sour cream
- 3/4 cup white sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- 2/3 cup chopped walnuts or pecans to garnish on top
- whipped cream, on the side
Make the Crust:
Preheat oven to 300 degrees.
Spray the bottom and sides of a 9-inch spring pan with cooking spray.
Place butter in a glass bowl and microwave for 2 minutes, or until butter is completely melted.
In a mixing bowl, combine graham cracker crumbs, cookie crumbs, melted butter, sugar and cinnamon in a bowl and transfer to a 9-inch spring form pan.
Using a measuring cup, press mixture into the bottom and slightly up (about 1-inch) the sides.
Place the prepared pan onto a baking sheet and place it on the middle rack in the oven.
Bake for only 10 minutes. Here you will need to use a timer to ensure no burning.
Remove, set aside to cool.
For the Filling:
Sprinkle gelatin over 1/4 cup of boiling water.
Let it stand for about one minute, then stir until dissolved.
Using a blender, start on low speed; blend cream cheese, pumpkin puree, sour cream, sugar, pumpkin pie spice and vanilla for about 2 minutes, until well combined.
Open the top of the blender and slowly pour in the hot gelatin into the pumpkin mixture.
Close the lid and switch to the highest speed on the blender for about 4 to 5 minutes.
Slowly pour the mixture into the crust and refrigerate, uncovered for 1 hour. Then cover with foil or clear wrap and continue to refrigerate for at least 3 more hours before serving.
Stays fresh up to 2 days.
Optional: Garnish with chopped nuts around the perimeter and in the center.
Serve with some whipped cream on the side.
To Make Whipped Cream: One cup of heavy cream beaten with 2 tablespoons powdered sugar and 1 teaspoon of vanilla extract. Beat until it forms peaks. Chill and serve.
Yields: 12 servings