No Bake Pumpkin Cheesecake

This No-Bake Pumpkin Cheesecake is rich, creamy, and packed with warm fall spices. Made with a buttery graham cracker crust and a smooth pumpkin cheesecake filling, it's the perfect dessert for fall. Best of all, there's no oven required, making it an easy dessert to prepare ahead of time for Thanksgiving or any fall gathering.

This cheesecake is so light and fluffy and the whipped cream on top compliments the buttery graham cracker crust and pumpkin flavor perfectly.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Cream Cheese: It’s important that the cream cheese is softened. Make sure to leave it out before you start baking so it has time to soften.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Blend graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.

Spray a 9" springform pan with cooking spray and pour in the crumbs. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact. Place the pan in the freezer to chill.

Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese, sugars, pumpkin puree, spices, and salt on high speed for 2 minutes. Scrape down the sides of the bowl.

In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it is fully combined. Be careful not to overmix.

Carefully pour the batter on top of the graham cracker crust and use an offset spatula to spread it out so it is level. Tap the pan on the counter a few times to remove air bubbles.

Place the cheesecake in the fridge to chill for 8 hours, if not overnight. I like to let it set slightly before I very carefully cover the pan in plastic wrap, being careful not to touch the top of the cheesecake.

Measure the cold water and gelatin into a small bowl. Mix with a spoon and let sit for about 3 minutes. Place in the microwave for about 4–5 seconds to melt it again. Set aside.

Mix the cream on high with a handheld mixer until somewhat stiff peaks have formed. Add in the powdered sugar, vanilla, and gelatin and continue to mix on high until stiff peaks have formed.

Transfer the whipped cream to a piping bag fitted with an Ateco 867 or similar piping tip. Pipe tight swirls around the edge of the cheesecake, turning it as you go, until you cover the entire edge. Carefully and lightly dust the whipped cream with ground cinnamon. Cut the cheesecake into slices and serve. Enjoy!

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