No Bake Pumpkin Cheesecake

This pumpkin cheesecake recipe is as easy as it gets since no actual baking is involved. My version is adapted from Katalin Nagy's amazing recipe at easy-no-bake-pumpkin-cheesecake-recipe Delicious and perfect for a Thanksgiving dessert!

GRAHAM CRACKER CRUST:

1 1/2 cups graham cracker crumbs

1 cup unsalted butter

2 tsp sugar

1/8 tsp salt

PUMPKIN FILLING:

7 g packet unflavored gelatin (Knox)

4 tbsp cold water

1/2 cup canned pumpkin puree

3/4 cup sugar

1 tsp lemon juice

1 tsp pumpkin pie spice

20 oz cream cheese

1 cup heavy cream

WHIPPED CREAM DECORATION/TOPPING:

1/2 cup powdered sugar

4 oz. cream cheese

1/2 cup heavy cream

1 tsp vanilla extract

GRAHAM CRACKER CRUST: 

1. Place the graham cracker crumbs, 2 tsp sugar and 1/8 tsp salt in a bowl and stir to combine. 

2. Place 1 cup of unsalted butter into a microwave-proof bowl and microwave for 15-20 seconds or until just melted; add to the crumb mixture and stir well to combine. 

3. Line the bottom of a 9" springform pan with a round of parchment paper; add the crumb mixture and, with the back of a spoon or a wood pastry tamper, spread the crumb mixture evenly over the bottom and sides of the pan; set aside.

PUMPKIN FILLING: 

1. Place 4 tbsp cold water into a small bowl and sprinkle 1 packet of unflavored gelatin on top. Let sit for 20 minutes to allow the gelatin to bloom.

2. Add 1/2 cup canned pumpkin puree, 3/4 cup sugar, 1 tsp lemon juice, and 1 tsp pumpkin pie spice to a small pan; heat over medium low heat and cook for about 3-4 minutes or until the mixture is slightly reduced. 

3. Add the bloomed gelatin to the pumpkin puree mixture and whisk to combine; set aside to let cool to room temperature. 

4. Place 20 oz cream cheese into a medium bowl and whip with a hand mixer over medium speed until light and fluffy. Add the cooled pumpkin mixture and fold into the whipped cream cheese with a rubber spatula until just combined. 

5. Place 1 cup of heavy cream into a medium bowl and whip with a hand mixer to just before stiff peaks; add to the pumpkin mixture and gently fold in to just combine using a rubber spatula. 

6. Pour the filling into the prepared graham cracker crust-lined 9" springform pan. Smooth the top evenly with an offset spatula. 

7. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight. 

WHIPPED TOPPING/DECORATION:

1. Combine 1/2 cup powdered sugar, 4 oz. cream cheese, 1/2 cup heavy cream and 1 tsp vanilla extract in a medium bowl.

2. Beat together with a hand mixer on medium speed until light, fluffy and firm.

Place the whipped topping into a piping bag fitted with an open star piping tip and decorate the top of the cheesecake as desired. 

The cheesecake should keep well in the fridge for 3-4 days. 

Graham cracker crumbs

Combine graham cracker crumbs with melted butter, sugar and 1/8 tsp salt

Spread the crumbs evenly on the bottom and sides of a 9" springform pan

Unflavored gelatin

Place 4 tbsp cold water into a small bowl and sprinkle 1 packet of gelatin over the top. Let sit 20 minutes to allow the gelatin to bloom.

Filling ingredients

Add 1/2 cup canned pumpkin puree, 3/4 cup sugar, 1 tsp lemon juice, and 1 tsp pumpkin pie spice to a small pan.

 Heat over medium low heat and cook for about 3-4 minutes or until the mixture is slightly reduced. 

Place 20 oz cream cheese into a medium bowl and whip with a hand mixer over medium speed until light and fluffy. 

Add the cooled pumpkin mixture and fold into the whipped cream cheese with a rubber spatula until just combined. 

Place 1 cup of heavy cream into a medium bowl and whip with a hand mixer to just before stiff peaks.

Add to the pumpkin mixture and gently fold in to just combine using a rubber spatula. 

Pour the pumpkin mixture into the springform pan. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight. 

For the topping/decoration: combine 1/2 cup powdered sugar, 4 oz. cream cheese, 1/2 cup heavy cream and 1 tsp vanilla extract in a medium bowl.

Pipe the whipped cream decoratively over the top using a star tip.