Are you sick of pumpkin yet? Is that even possible? We really only have a couple months a year to get our pumpkin fill, so we have to make the most of it, right? So for all you pumpkin lovers, I’m still trying to indulge you with today’s classic no-bake pumpkin cheesecake recipe. I’m not going to lie to you…you can’t eat just one piece of this cheesecake.
I’ve mentioned in my last few pumpkin recipes that I don’t actually like pumpkin that much. Well, that didn’t stop me from eating a piece and a half of this cheesecake before pawning it off to my coworkers. This recipe is very similar to the cookie butter cheesecake I shared recently, and there’s a reason for that. Actually, there are a couple reasons for that.
- It was 92 degrees when I made this. I was not about to turn the oven on
- It’s so easy I could make 20 of these and then eat them all
- It’s so deliciously light and fluffy
This is my new favorite way to make cheesecake. Forget baking it and turning up the heat in my apartment. Adding a little Cool Whip to the recipe means you don’t have to bake it and it gives the cheesecake a really light and fluffy texture that is so amazing. That may just be my preference, but if you’ve never made cheesecake this way before, I absolutely recommend that you try it. I find that cheesecake can be hit or miss sometimes when baked, so this takes out any of the guesswork or weird baking techniques like turning the oven temp down half way through. None of that. Just easy as, well, no-bake cheesecake.
- 14-16 vanilla sandwich cookies (with cream)
- 3-4 tbsp butter, melted
- 1 tbsp brown sugar
To make the cheesecake’s crust, add the cookies to a food processor and process until fine. Add the brown sugar and melted butter and pulse until all ingredients are combined or mix with a fork.
Lightly spray a springform pan (or regular pie pan) with cooking spray. Pour in the processed graham cracker crumbs and use your hands or the bottom of a measuring cups to press the crumbs into the bottom and sides of the pan until completely pressed.
For the pumpkin cheesecake filling:
16 oz cream cheese, room temperature
1/2 cup light brown sugar
- 1/2 cup granulated sugar
1 cup pumpkin puree
- 1 tsp vanilla extract
1 tsp cinnamon
- 1 tsp nutmeg
4 oz cool whip
Then begin making the pumpkin cheesecake filling. In the bowl of your mixer fitted with the paddle attachment, beat the cream cheese and sugars until smooth.
Add the vanilla, cinnamon and nutmeg and mix until all ingredients are combined. Then add the pumpkin puree and stir in the Cool Whip with a spoon or spatula.
Pour the pumpkin filling into your already pressed graham cracker crust, and let the cheesecake cool in fridge for 3-4 hours.
For the cinnamon whipped cream:
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp cinnamon
- Extra cinnamon and sugar for topping (optional)
Before serving, top it with whipped cream or other toppings, like this cinnamon whipped cream. This is the same whipped cream I used on my cookie butter cheesecake because it pairs really well the pumpkin flavor. Whip the cream on high speed with a whisk attachment until peaks form. Then mix in the powdered sugar and cinnamon and move the whipped cream to a piping bag or tool. Pipe small dollops around the outside of the cheesecake and sprinkle with a little cinnamon sugar, cut and serve!