{"id":2042883,"date":"2024-09-11T12:53:28","date_gmt":"2024-09-11T21:53:28","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2042883"},"modified":"2024-11-15T11:57:40","modified_gmt":"2024-11-15T17:57:40","slug":"no-bake-pumpkin-cheesecake-2-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/no-bake-pumpkin-cheesecake-2-recipe\/","title":{"rendered":"No-Bake Pumpkin Cheesecake"},"content":{"rendered":"<p>No need to turn on the oven for this fall dessert! Our no-bake pumpkin cheesecake recipe infuses the cozy flavors of autumn into a luscious, creamy cheesecake without any heat involved. It requires no water bath or hour-long bake time. With the crunchy graham cracker crust, the mousse-like pumpkin-spiced cheesecake filling and the whipped cream dolloped on top, this is a mix, assemble, chill and devour dessert.<\/p>\n<h2>Ingredients for No-Bake Pumpkin Cheesecake<\/h2>\n<ul>\n<li><strong>Cream cheese:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">Soften the cream cheese<\/a> so it\u2019s easier to beat out the lumps. No one wants a lumpy cheesecake!<\/li>\n<li><strong>Canned pumpkin:<\/strong> This fall baking essential is a must-buy when the first leaf drops. I always keep a few cans of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\">best canned pumpkin<\/a> in my house so all my <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-pumpkin-dessert-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-pumpkin-dessert-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin desserts<\/a> bake beautifully.<\/li>\n<li><strong>Pudding mix:<\/strong> Be sure you\u2019re buying \u201cinstant\u201d vanilla pudding mix, not the \u201ccook and serve\u201d kind. The latter won\u2019t set up and you\u2019ll have to start over.<\/li>\n<li><strong>Confectioners\u2019 sugar:<\/strong> Do not substitute granulated sugar for the confectioners\u2019 sugar. We use confectioners\u2019 for a reason! It\u2019s much finer than granulated sugar and will dissolve naturally into the other ingredients without heat. Granulated sugar needs heat to dissolve, which is why it\u2019s not suitable for a no-bake pumpkin cheesecake recipe.<\/li>\n<li><strong>Pumpkin pie spice:<\/strong> Buy your favorite brand or use your extra-special homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin pie spice<\/a>.<\/li>\n<li><strong>Vanilla:<\/strong> As someone with a Baking and Pastry Arts degree, I always splurge on the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\">best vanilla extract<\/a> and vanilla paste to make my desserts taste their very best. You\u2019d be surprised just how much flavor can come from a high-quality vanilla!<\/li>\n<li><strong>Frozen whipped topping:<\/strong> You\u2019ll need two containers of whipped topping that have been thawed. One is used for the cheesecake filling and the other is for decorating the top of the cheesecake.<\/li>\n<li><strong>Crust:<\/strong> This no-bake pumpkin cheesecake recipe includes a homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">graham cracker crust<\/a>. However, you can totally buy a premade graham cracker crust from the store to make this recipe a little quicker.<\/li>\n<li><strong>Topping:<\/strong> Spoon or pipe the thawed whipped topping onto the cheesecake and dust it with ground cinnamon.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the graham cracker crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064772\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_1.jpg?fit=700,1024\" alt=\"Overhead shot of a pie crust being prepared in a springform pan, The crust is made of crushed graham crackers, which are a light brown color, The crust is pressed firmly into the bottom of the pan and is ready to be filled with a creamy filling.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, stir together the graham cracker crumbs and sugar. Stir in the melted butter until combined.<\/p>\n<p>Transfer the mixture to a 9-inch springform pan. Using the bottom of a measuring cup, firmly press the mixture into the pan, covering the bottom in an even layer and 1\/2-inch up the sides. Set the crust aside.<\/p>\n<h3>Step 2: Make the cheesecake filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064773\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_2.jpg?fit=700,1024\" alt=\"Overhead shot of a white bowl containing a mixture of cream cheese and pumpkin puree, An electric mixer is partially submerged in the mixture.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, use a hand mixer or stand mixer to beat the cream cheese on medium speed until fluffy and lump free, two to three minutes. Add the pumpkin puree, and beat for another two to three minutes until fluffy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064774\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_3.jpg?fit=700,1024\" alt=\"Overhead shot of a white bowl containing a mixture of pumpkin puree, cream cheese, and powdered sugar next to an electric mixer partially submerged in the pumpkin mixture rests on a napkin.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Beat in the confectioners&#8217; sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, one to two minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064775\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_4.jpg?fit=700,1024\" alt=\"Overhead shot of a white bowl containing two distinct layers of mixture, The bottom layer is a vibrant orange color, likely a pumpkin-based filling, The top layer is white and fluffy, suggesting it is whipped cream, A spatula is gently folding the two layers together, creating a marbled effect.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Fold in the whipped topping until it\u2019s incorporated and no white streaks remain.<\/p>\n<h3>Step 3: Chill the cheesecake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064776\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_5.jpg?fit=700,1024\" alt=\"Overhead shot of a springform pan filled with a pumpkin cheesecake batter, The batter is a vibrant orange color and is being spread evenly with a spatula, A second bowl contains the remaining batter, which is being scooped out with a wooden spoon.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour the pumpkin filling into the graham cracker crust and use a mini offset spatula or the back of a spoon to spread it out evenly. Cover the cheesecake with storage wrap and refrigerate for at least six hours or overnight.<\/p>\n<h3>Step 4: Decorate and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064777\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_6.jpg?fit=700,1024\" alt=\"Overhead shot of a pumpkin cheesecake on a plate, The cheesecake is a vibrant orange color and is topped with a layer of whipped cream, A spoon is scooping the whipped cream to create swirls on top of the cheesecake, A bowl of whipped cream is visible in the background, There are also two shakers of spices, likely cinnamon and nutmeg, placed next to the cheesecake.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Before serving, top with additional thawed whipped topping and dust with cinnamon. Slice and enjoy!<\/p>\n<p><em>Editor\u2019s Tip:<\/em>\u00a0To remove the springform pan, run a knife along the inside edge of the pan to loosen the cheesecake from the sides, then remove the rim.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064778\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_7.jpg?fit=700,1024\" alt=\"Overhead shot of a pumpkin cheesecake on a white plate, The cheesecake is a vibrant orange color and is topped with a layer of whipped cream, A sprinkle of cinnamon is dusted over the whipped cream, Three slices of cheesecake are cut from the whole cheesecake and are placed on smaller plates, A fork and a server are placed next to the cheesecake.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Switch up the crust:<\/strong> Several <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-name=\"www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-module=\"content engagement\" data-position=\"embedded links\">crumb crust ingredients<\/a> can be used for the base of this cheesecake. Instead of the graham cracker crust, try a cozy-spiced gingersnap crust or a delightful vanilla-flavored Nilla Wafers crust.<\/li>\n<li><strong>Add a little more spice:<\/strong> Sprinkle a touch of sweet cinnamon, zippy ginger, spicy cloves or warming allspice into the filling with the pumpkin pie spice for a cozier dessert.<\/li>\n<li><strong>Decorate with extras:<\/strong> Just before serving, pipe on whipped cream (this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hazelnut-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/hazelnut-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">hazelnut whipped cream<\/a> would pair beautifully), dust it with cinnamon and drizzle <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">salted caramel sauce<\/a> on top.<\/li>\n<\/ul>\n<h2>How to Store No-Bake Pumpkin Cheesecake<\/h2>\n<p>Cover the no-bake pumpkin cheesecake with storage wrap, or transfer slices to an airtight container. This no-bake pumpkin cheesecake can last in the fridge for up to four days.<\/p>\n<h3>Can you freeze no-bake pumpkin cheesecake?<\/h3>\n<p>Absolutely! We don\u2019t recommend freezing the cheesecake with whipped cream on top, though. Remove the whipped cream topping, then cover the cheesecake with a few layers of storage wrap. It can be frozen for up to three months. Then, thaw it in the fridge overnight and enjoy it the next day.<\/p>\n<h2>No-Bake Pumpkin Cheesecake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2064780\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_9.jpg?fit=700,1024\" alt=\"3\/4th shot of a slice of pumpkin cheesecake on a white plate, The cheesecake is a vibrant orange color and is topped with a layer of whipped cream, A sprinkle of cinnamon is dusted over the whipped cream, A fork is placed next to the slice of cheesecake.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How should I serve this no-bake pumpkin cheesecake?<\/h3>\n<p>This no-bake pumpkin cheesecake recipe is best served chilled. To make clean, neat cuts, run a sharp chef\u2019s knife under warm water, wipe away the water, then make the first cut. Repeat between each cut. It may feel tedious, but the slices will look picture-perfect!<\/p>\n<p>Serve the cheesecake with <a href=\"https:\/\/www.tasteofhome.com\/collection\/after-dinner-drinks\/\" data-name=\"www.tasteofhome.com\/collection\/after-dinner-drinks\/\" data-module=\"content engagement\" data-position=\"embedded links\">after-dinner drinks<\/a> like ice wine, sherry, Kahlua or a sparkling dessert wine.<\/p>\n<h3>Can I turn these into mini no-bake cheesecakes?<\/h3>\n<p>Absolutely! Line two 12-count muffin pans with cupcake liners. Spoon the graham cracker crumb mixture into each cup and gently press the crust down with the back of a spoon. Depending on how thick you want your graham cracker crust to be, you <em>might<\/em> have to double the crust recipe. Start with this recipe&#8217;s amount first. Pipe the no-bake pumpkin cheesecake filling on top. Use the back of a spoon to smooth the tops. Cover the pans with storage wrap and refrigerate the mini no-bake cheesecakes for six hours or overnight.<\/p>\n<h3>Can I use fat-free cream cheese?<\/h3>\n<p>We don\u2019t recommend fat-free or reduced-fat cream cheese for this no-bake pumpkin cheesecake recipe. The fat content in the cream cheese plays an important part in making the yummiest, richest cheesecake possible, especially since there are no eggs in this recipe to enrich the filling further.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019s no need to fret over a water bath or a cracked cheesecake.<\/p>\n","protected":false},"author":7955,"featured_media":2064902,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,303971,306910,305953,304173,304328,306936,304288,305487,304338,304390,304343,303966,340638,304408,304368,303887,306848,304348,304268,304072,305963,304193,340653,307759,324623,304388,303995,304150,303883,304468,307609,307614],"categories-v2":[308623,308500,309906,311660,309455,308988,308984,308481,309934,259620,310796,308992,308761,308993,308495,340804,308813,308745,308478,309603,309000,259483,308669,311670,309541,311671,340829,310724,309177,308752,308539,309434,308476,308875,310587,310591],"coauthors":[342012],"recommended_recipes":[{"post_title":"Triple Berry No-Bake Cheesecake","post_link":"\/recipes\/triple-berry-no-bake-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Triple-Berry-No-Bake-Cheesecake_EXPS_TOHcom19_138951_B01_30_6b-3.jpg"},{"post_title":"No-Bake Blueberry Cheesecake","post_link":"\/recipes\/no-bake-blueberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/03\/No-Bake-Blueberry-Cheesecake_EXPS_JMZ18_23820_B03_07_2b.jpg"},{"post_title":"No-Bake Lemon Cheesecake","post_link":"\/recipes\/no-bake-lemon-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/08\/No-Bake-Lemon-Cheesecake_EXPS_TOHD24_277338_MollyBolton_6.jpg"},{"post_title":"No-Bake Apple Pie","post_link":"\/recipes\/no-bake-apple-pie\/","post_image":"\/wp-content\/uploads\/2025\/05\/No-Bake-Apple-Pie_EXPS_FT25_25233_EC_0508_6.jpg"},{"post_title":"No-Bake Oreo Cheesecake","post_link":"\/recipes\/no-bake-oreo-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"3-Ingredient No-Bake 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Recipes","post_link":"\/collection\/easy-cheesecake-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/No-Bake-Chocolate-Chip-Cannoli-Cheesecake_EXPS_SDAM18_212030_D12_01_1b.jpg"},{"post_title":"Easy Nutella Cheesecake","post_link":"\/recipes\/easy-nutella-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/10\/NutellaCheesecake_TOHD24_RMS209974_EmilyDavis_016_SOCIAL_SQUARE.jpg"},{"post_title":"Cheesecake Pumpkin Muffins","post_link":"\/recipes\/cheesecake-pumpkin-muffins\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cheesecake-Pumpkin-Muffins_exps41390_BSF2679079C06_15_1bC_RMS.jpg"},{"post_title":"Easy Pumpkin Pudding","post_link":"\/recipes\/pumpkin-spiced-pudding\/","post_image":"\/wp-content\/uploads\/2024\/11\/Easy-Pumpkin-Pudding_EXPS_TOHD24_7668_SheriSilver_5.jpg"},{"post_title":"Pumpkin Cheesecake 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Brownie","post_link":"\/recipes\/chocolate-pumpkin-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Cheesecake-Brownie_EXPS_TOHD24_49761_NicolePerry_7.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Easy-No-Bake-Pumpkin-Cheesecake_EXPS_FT24_277907_JR_1004_7.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/no-bake-pumpkin-cheesecake-2-recipe\/","name":"No-Bake Pumpkin Cheesecake","datePublished":"2024-09-11","dateModified":"2024-10-16","prepTime":"PT20M","cookTime":"PT0M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Easy-No-Bake-Pumpkin-Cheesecake_EXPS_FT24_277907_JR_1004_7.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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\u2019s no need to fret over a water bath or a cracked cheesecake.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the graham cracker crust","text":"In a large bowl, stir together the graham cracker crumbs and sugar. Stir in the melted butter until combined. Transfer the mixture to a 9-inch springform pan. Using the bottom of a measuring cup, firmly press the mixture into the pan, covering the bottom in an even layer and 1\/2-inch up the sides. Set the crust aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the cheesecake filling","text":"In a large bowl, use a hand mixer or stand mixer to beat the cream cheese on medium speed until fluffy and lump free, two to three minutes. Add the pumpkin puree, and beat for another two to three minutes until fluffy. Beat in the confectioners' sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, one to two minutes. Fold in the whipped topping until it\u2019s incorporated and no white streaks remain.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Chill the cheesecake","text":"Pour the pumpkin filling into the graham cracker crust and use a mini offset spatula or the back of a spoon to spread it out evenly. Cover the cheesecake with storage wrap and refrigerate for at least six hours or overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Decorate and serve","text":"Before serving, top with additional thawed whipped topping and dust with cinnamon. Slice and enjoy! Editor\u2019s Tip: To remove the springform pan, run a knife along the inside edge of the pan to loosen the cheesecake from the sides, then remove the rim.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/No-Bake-Pumpkin-Cheesecake-FT24_277907_JR_1004_6.jpg?fit=700,1024"}],"recipeYield":"1 cheesecake","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 370 calories","fatContent":"20g fat (14g saturated fat)","cholesterolContent":"34mg cholesterol","sodiumContent":"240mg sodium","carbohydrateContent":"43g carbohydrate (33g sugars","fiberContent":"2g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"277907","romance_copy_dek":"This creamy, dreamy no-bake pumpkin cheesecake is an easy dessert to pull together the day before Halloween, Thanksgiving or any fall gathering. 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