Chef notes

In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long.

To make this cheesecake, you’ll start with a classic graham cracker crust. You can grind your own graham crackers in a food processor or take the easy route by opting for store-bought graham cracker crumbs. Combine the crumbs with melted butter to create a wet sand-like mixture and press it into a springform pan.

While the crust sets in the freezer, whip heavy cream and fold it into a mixture of beaten cream cheese, pumpkin purée, sugar and spices. Pour the filling into the crust, let the cheesecake chill for at least four hours and serve. That’s it! While you don’t have to serve the cheesecake with a billowy dollop of whipped cream, it’s definitely what puts this dessert over the top, so we say don’t skip it.

What’s especially great about this no-bake pumpkin cheesecake is that it can be made up to a couple of days ahead of when you want to serve it. This makes it an especially great choice when you’re thinking of recipes that help you get ahead for Thanksgiving. Just wait to top the cheesecake with whipped cream before serving.

Ingredients

12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar

1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract

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Preparation

Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.

Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.

In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.

Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.

When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.