With Thanksgiving on the horizon, the age-old question comes into view; “What should I make for dessert?” If you love pumpkin, but are bored of the standard pie, look no further than this no-bake pumpkin cheesecake. It’s fluffy, rich, and full of cozy fall flavor with a spiced graham cracker crust. Even better, it frees up valuable oven space without sacrificing a lick of flavor, and your guests are sure to enjoy it.
Ingredients for the crust:
1 box Kinnikinnick® S’moreables Graham Style Crackers
¼ tsp ground cinnamon
6 T butter
¼ cup brown sugar
Ingredients for the filling:
16 oz cream cheese (room temperature)
1 15 oz can pumpkin puree
¾ cup powdered sugar
¼ cup brown sugar
2 tsp pumpkin pie spice
2 tsp vanilla extract
½ tsp cinnamon
⅛ tsp salt
1 cup heavy cream
For the topping:
1 cup heavy cream
Cinnamon and nutmeg for dusting
Instructions:
About 1 hour before you begin making the cheesecake, set your cream cheese on the counter to reach room temperature.
Have a 9-inch springform pan at the ready, set aside.
Melt your butter in a medium-sized pot on low heat.
While your butter is melting, you can crush your graham crackers. You can crush them in a food processor, blender, or by smashing them in a bag with a spoon.
Once your butter has melted, add your cinnamon, brown sugar, and graham cracker crumbs to the pot and stir until completely combined.
Transfer the crust mixture to the springform pan and spread in an even layer. You can use the bottom of a glass cup to help evenly distribute and pack down the crust.
Once the crust is molded in the springform, put it in the freezer for at least 30 minutes. I find that the process of making the cheesecake filling takes at least that long, so pulling it out once you’re done is usually the way to go.
In a large mixing bowl, add your cream cheese and whip it with a hand mixer until it’s completely smooth.
Add your pumpkin puree, brown sugar, and powdered sugar to your cream cheese and beat it with a hand mixer until combined and smooth.
Finally, add your vanilla extract, pumpkin pie spice, cinnamon, and salt to your filling mixture. Blend again until well combined, then set aside.
In a separate mixing bowl, add your heavy cream. Whip it to stiff peaks.
Gently fold your whipped cream into the cream cheese mixture until it’s just combined, with no streaks of filling.
Take your springform pan out of the freezer.
Pour the cheesecake filling into the springform, making sure it’s in an even layer.
Allow it to set in the refrigerator for at least 12 hours.
After the cheesecake has set, make another batch of whipped cream and spoon it over the top in another even layer. Sprinkle the top with cinnamon and serve.
