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A fork cutting into a slice of no bake pumpkin cheesecake.
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No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake is light and creamy, the perfect fall dessert to end any meal! Top the cheesecake with caramel sauce for a show stopping finish.
Course Dessert
Cuisine American
Keyword Cheesecake, No Bake Cheesecake, Pumpkin Cheesecake
Prep Time 2 hours
Cook Time 1 minute
Total Time 2 hours 1 minute
Servings 10
Calories 306kcal
Author Sara Welch

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 7 tablespoons butter melted
  • cooking spray
  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 8 ounce tub whipped topping thawed
  • 1/2 cup caramel sauce
  • Optional garnishes: whipped cream or whipped topping, chopped pecans

Instructions

  • Coat a 9 or 10 inch pie pan with cooking spray.
  • In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Press the mixture firmly into the bottom and sides of the pie pan. If you're using a 9 inch pie pan, you may not need all of the crumb mixture to cover the pan.
  • Place in the freezer and chill for 20 minutes.
  • While the crust is chilling, make the filling.
  • In a large bowl, using a mixer, beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until thoroughly combined.
  • Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
  • Refrigerate the pie for at least 1 1/2 hours or up to 24 hours.
  • Prior to serving, decorate with whipped cream, whipped topping and chopped pecans if desired.
  • Cut into slices and drizzle approximately 2 teaspoons of caramel over each slice, then serve.

Video

Notes

Adapted from kraftrecipes.com

Nutrition

Calories: 306kcal | Carbohydrates: 37g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 269mg | Potassium: 128mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4375IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1.1mg