cheesecake - no bake pumpkin cheesecake

By tinathorn

Ingredients

• Crust:
• 30 Graham Crackers
• 5 tbsp melted Butter
• 2 tbsp Sugar
• Filling:
• 16 oz softened Cream Cheese
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 15 oz Pumpkin Puree
• 1 tsp Vanilla
• 1 tbsp Pumpkin Pie Spice
• 16 ounce Heavy Whipping Cream

Details

Servings 1
Adapted from cincyshopper.com

Preparation

Step 1

Crush graham crackers if food processor.
Add melted butter and sugar and pulse to incorporate.
Press mixture into bottom an partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
Whip heavy cream until stiff peaks form.
Fold pumpkin mixture into whipped cream.
Spread evenly into crust.
Refrigerate at least 2-3 hours before serving.
Garnish with additional whipped topping if desired.