Description
Creamy pumpkin cheesecake blends autumn’s warmth with rich cream cheese on a graham cracker crust. Spices like cinnamon and nutmeg elevate this classic dessert, inviting you to savor seasonal comfort in each delightful slice.
Ingredients
Scale
Crust Ingredients:
- 11 ounces (311 grams) Nilla Wafers
- 8 tablespoons (113 grams) salted butter, melted
- 0.5 teaspoon pumpkin pie spice
Filling Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 1/3 cup dark brown sugar, packed
- 1 cup (240 grams) pumpkin puree
- 16 ounces (454 grams) whipped topping
- 0.5 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Optional Toppings:
- 1 teaspoon pumpkin pie spice
- 1/4 cup caramel sauce
- Whipped cream
Instructions
- Pulverize Nilla Wafers and pumpkin pie spice in a food processor until finely ground, setting aside 2 tablespoons of the mixture for garnish.
- Incorporate melted butter into the crumb mixture, pulsing until evenly distributed and cohesive.
- Compress the crumb blend into the base of a 9-inch springform pan, then refrigerate to solidify the crust.
- Whip cream cheese and dark brown sugar in a stand mixer until airy and smooth, approximately 4-5 minutes.
- Blend pumpkin puree, vanilla extract, and additional pumpkin pie spice into the cream cheese mixture until uniform and velvety.
- Delicately fold whipped topping into the pumpkin mixture, ensuring complete integration without deflating the volume.
- Carefully spread the filling across the chilled crust, creating an even surface using an offset spatula.
- Refrigerate the cheesecake for a minimum of 6 hours or ideally overnight to allow complete setting and flavor development.
- Prior to serving, embellish the top with remaining whipped topping, sprinkling reserved crumbs and a dusting of pumpkin pie spice for visual appeal.
- Liberate the cheesecake from the springform pan, slice, and optionally drizzle with caramel sauce for an extra indulgent touch.
Notes
- Crumb Consistency Matters: Pulse Nilla Wafers into fine, even crumbs for a smooth, compact crust that holds together perfectly without falling apart.
- Butter Temperature Tip: Use melted butter at room temperature to ensure even distribution and prevent clumping when mixing with cookie crumbs.
- Cream Cheese Technique: Beat cream cheese and brown sugar until ultra-smooth and fluffy, which prevents lumpy texture and ensures a silky cheesecake filling.
- Make-Ahead Magic: This no-bake dessert can be prepared up to 3 days in advance, making it ideal for stress-free entertaining and holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg