Description
This velvety no bake pumpkin cheesecake recipe with warm spices and Cool Whip is an easy fall-flavored dessert for Thanksgiving.
Ingredients
Scale
For the Graham Cracker Crust
- 15 graham crackers
- 5 tablespoons of butter, melted
No Bake Pumpkin Cheesecake:
- 15 oz. can of pumpkin puree
- 8 oz. cream cheese, softened
- 2 tablespoons of sugar
- 1 teaspoon of vanilla extract
- 2 teaspoons of cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 8 oz. of lite cool whip + extra for topping
Instructions
- Add graham crackers to a food processor, chop until turned to powder.
- Pour into a small bowl and add melted butter. Mix till a moist crust is formed.
- Add 2-3 tablespoons of graham cracker mixture into a serving cup. Pat down.
- In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves. Using a hand mixer, combine until mixture is smooth.
- Gently fold in the lite cool whip. Let sit in refrigerator for 1 hour.
- Using a large pastry bag with a large tip squeeze about 1/2-3/4 cup of pumpkin cheese mixture over the crust. Top with a dollop of cool whip.
- Store in refrigerator until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 16 g
- Sodium: 389 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg
