No Bake Pumpkin Cheesecake

• Vegetarian

• Produce

  • 15 oz Pumpkin puree

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tbsp Pumpkin pie spice
  • 10 tbsp Sugar
  • 1 tsp Vanilla

• Snacks

  • 30 Graham crackers

• Dairy

  • 5 tbsp Butter
  • 16 oz Cream cheese
  • 16 oz Heavy whipping cream

Found on cincyshopper.com

Description

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

Directions

• 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.