This lightened No-Bake Pumpkin Cheesecake is going to take the place of the class Pumpkin Pie at your Thanksgiving Dinner Table. It’s so light, fluffy, and FLAVORFUL, you will not be dissapointed. I love how easy this is to make (especially if you buy store bought graham cracker crust) and the fact that you don’t need to use an oven! Big win! Definitely let me know what you guys think of this cheesecake recipe!
Preheat oven to 375 degrees F.
Pulse the graham cracker crust ingredients until they resemble a coarse meal texture. Add 1 tbsp of water at a time to achieve this (I added about 3-4 tbsp). Spread the crust on a 8 inch pie dish evenly. Make sure they come up the sides a little as well.
Bake for 9-10 minutes until golden brown and cool completely before adding the filling.
Mix the cream cheese, pumpkin puree, vanilla, cinnamon powder, pumpkin pie spice, and brown sugar. Make sure everything is well combine before adding the cool whip and mixing again.
Pour on top of graham cracker crust and spread evenly. Refrigerate for 3-4 hours or until completely set and enjoy!
1 servings
10 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.