No-Bake Pumpkin Cheesecake

Total Time Prep: 30 min. + chilling
Yield 1 cheesecake
Test Kitchen Approved
This creamy, dreamy no-bake pumpkin cheesecake is an easy dessert to pull together the day before Halloween, Thanksgiving or any fall gathering. Best of all, the no-bake technique means there’s no need to fret over a water bath or a cracked cheesecake.

Ingredients

  • GRAHAM CRACKER CRUST
  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • CHEESECAKE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) canned pumpkin
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup confectioners' sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 container (8 ounces) frozen whipped topping, thawed
  • TOPPING:
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/8 teaspoon ground cinnamon

Directions

  1. In a large bowl, combine graham cracker crumbs and sugar. Stir in melted butter until combined. Firmly press mixture into a 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
  2. In a large bowl, beat the cream cheese on medium speed until fluffy, 2-3 minutes. Add pumpkin puree; beat another 2-3 minutes until fluffy. Beat in confectioners' sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, 1-2 minutes. Fold in whipped topping until incorporated. Spread pumpkin filling into the graham cracker crust. Cover; refrigerate at least 6 hours or overnight.
  3. Before serving, top with additional whipped topping; dust with cinnamon. Slice.

Nutrition Facts

1 slice: 370 calories, 20g fat (14g saturated fat), 34mg cholesterol, 240mg sodium, 43g carbohydrate (33g sugars, 2g fiber), 2g protein.

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