Pumpkin Cheesecake

4.67 from 12 votes

Pumpkin Cheesecake - THE BEST fall cheesecake ever! Fast, easy, no-bake with easy ingredients of pumpkin, cream cheese and sugar to make the cheesecake.

Source: Adapted from A Family Feast

Contributor: Joanna Meyer

Prep Time30

Rest Time1

Total Time1 30

Course: Dessert Recipes

Cuisine: Cheesecake

Keyword: Pumpkin Cheesecake

Servings: people

Calories: 67kcal

Author: Bee Yinn Low

Ingredients

Crust Ingredients:

1 sleeve graham crackers approximately 9 crackers
4 tablespoons unsalted butter, melted
2 tablespoons sugar
2 tablespoons brown sugar

Filling Ingredients:

8 oz (230g) cream cheese, softened to room temperature
15 oz (425g) pumpkin puree
3 teaspoons pumpkin pie spice
1 oz (25g) sugar free cheesecake-flavored instant pudding mix
14 oz (400g) sweetened condensed milk
12 oz (350g) frozen whipped topping, plus extra for garnish if desired

Instructions

Place the graham crackers in a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar; pulse until combined.
Spoon the crumbs into individual 9 oz (250g) (266 ml) cups. Place in the refrigerator to set while you prepare the filling.
In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until light and creamy.
Add the pumpkin, pumpkin pie spice and pudding mix. Beat until completely mixed. Make sure to scrape down the sides and bottom of the bowl to evenly combine all the ingredients.
Add the sweetened condensed milk, and mix again until well combined.
Change the stand mixture attachment to the whisk. On the lowest speed, whisk in the frozen whipped topping. Cover the bowl with plastic wrap, and allow the mixture to sit in the refrigerator for about one hour to firm up.
Spoon the pumpkin mixture over the graham cracker crust in each cup. Refrigerate until ready to serve. Garnish with additional whipped topping, if desired.

Nutrition