No Bake Pumpkin Pie Cheesecake

My gorgeous No Bake Pumpkin Pie Cheesecake combines two classic dessert recipes to create one simple, creamy seasonal dessert that anyone can make. Pumpkin is combined with cream cheese, whipped cream, brown sugar and pumpkin spice, then carefully smoothed onto a crispy cookie base. Chilled until set, this cool and refreshing dessert is perfect for the coming holiday season - give it a try today!

Total Time

3hr 20min

4.8

4 Ratings

Author: One Pot Chef Show

Servings:

Ingredients

•

2 pckg
(250 g)

Cream Cheese

•

3 cups

Graham Crackers

•

3.5 oz

Butter , melted

•

2 cups

Canned Pumpkin Purée

•

1/2 cup

Brown Sugar

•

1/2 cup

Caster Sugar

•

1 tsp

Vanilla Extract

•

1 Tbsp

Pumpkin Pie Spice

•

2 cups

Kemps Heavy Whipping Cream

Cooking Instructions

First, crush up the Graham Crackers (3 cups) in a food processor. Inside a mixing bowl, mix together the crushed cookies, and Butter (3.5 oz) .

Grease the sides of a cake pan with some oil, and line the bottom with non stick baking paper. Transfer the cookie butter mixture to the pan, and using the bottom of a glass, press the mixture evenly to flatten it. Put the pan in the fridge while you work with the rest of the ingredients.

In a separate bowl, beat the Kemps Heavy Whipping Cream (2 cups) until it is nice and thick.

In another separate bowl, mix together the Cream Cheese (2 pckg) , Brown Sugar (1/2 cup) , Caster Sugar (1/2 cup) until they are nice and creamy.

Into the cheese mixture, add in the Canned Pumpkin Purée (2 cups) , Vanilla Extract (1 tsp) , and Pumpkin Pie Spice (1 Tbsp) . Mix everything together.

Add in the whipped cream a little bit at a time and blend it well together with the mixture. Then, slowly spoon out the mixture onto the base and even out the surface. Chill in the fridge for about 3 hours.

Serve and enjoy!

Nutrition Per Serving

CALORIES

1091

FAT

70.0 g

PROTEIN

9.5 g

CARBS

111.7 g