No Bake Pumpkin Cheesecake
Ingredients
The crust
-
1 ½
cups
graham cracker crumbs
-
⅓
cup
granulated sugar
-
7
tablespoons
butter, melted
-
cooking spray
The filling
-
8
ounces
cream cheese, softened
-
1
cup
pumpkin puree
-
½
cup
brown sugar
-
½
teaspoon
pumpkin pie spice
-
1
8 ounce tub
whipped topping, thawed
The garnish
-
½
cup
caramel sauce
-
optional garnishes: whipped cream or whipped topping, chopped pecans
Instructions
- Coat a pie pan with cooking spray.
- Mix together the graham cracker crumbs, sugar, and butter until combined, then press into the pie pan.
- Chill the crust in the freezer for 20 minutes.
- In a large bowl, beat together the cream cheese and pumpkin until smooth.
- Add the brown sugar and pumpkin pie spice, and beat until combined.
- Gently fold in the whipped topping.
- Remove the crust from the freezer and spoon in the filling, smoothing the top.
- Refrigerate the cheesecake for at least 1 ½ hours, or up to 24 hours.
- Before serving, decorate with whipped cream and chopped pecans if desired.
- Cut into slices and drizzle caramel over each slice before serving.
Nutrition Facts (estimated)
Servings
10
Calories
306
Total fat
17g
Total carbohydrates
37g
Total protein
2g
Sodium
269mg
Cholesterol
46mg
You might also like