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92% would make again

No Bake Pumpkin Cheesecake


for 12 servings

  • 2 ½ cups graham cracker crumbs (210 g)
  • ½ cup butter (115 g), melted
  • 24 oz cream cheese (675 g), 3 packages
  • 1 cup heavy whipping cream (240 mL)
  • 1 cup powdered sugar (120 g)
  • 1 ½ cups pumpkin puree (340 g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • whipped cream, to serve

Nutrition Info

    Calories 470
    Fat 37g
    Carbs 32g
    Fiber 1g
    Sugar 19g
    Protein 5g

Estimated values based on one serving size.


  1. In a bowl, combine the graham cracker crumbs and melted butter.
  2. Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
  3. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
  4. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
  5. Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  6. Top with whipped cream, slice, and serve!
  7. Enjoy!

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