Pumpkin Cheesecake

Decadent goodness perfect for the holidays! This is an egg-less no-bake style cheesecake. While it calls for dairy, it's probably adaptable to vegan substitutes—if you give it a whirl, please post a comment to let us know how it turns out.

Note the recipe also needs a batch of candied nuts for the topping.

Source: Ann Ray

Graham Cracker Crust

Preheat the oven to 350 degrees.

Cut a parchment paper circle to fit the bottom of a 8-9" Springform pan.

  • 12 full graham crackers sheets (original flavor)
  • 7 tablespoons butter, melted

Put graham crackers in a gallon ziplock bag, seal, and crumb with a rolling pin or bottom of a glass.

Add melted butter to the bag, re-seal and smoosh together until well mixed.

Press the crumb mixture to the bottom and sides of the pan.

Cook empty shell for 10 minutes at 350 degrees. Let cool completely before filling. (May be made a day in advance.)

Pumpkin Filling

You can do this by hand, but I highly recommend using a mixer (my Kitchenaid doesn't even need the cheese softened).

Whip together until stiff peaks form, then set aside:

  • 2/3 cup heavy whipping cream
  • 1/4 cup powdered/confectioner's sugar

Combine until well-blended (I use the beater attachment):

  • 1 15oz can plain pumpkin puree
  • 16oz cream cheese, softened
  • 1/2 cup turbinado sugar (sugar in the raw)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger

Gently fold the whipped cream into the pumpkin mixture until fully mixed. Smooth mixture into graham cracker shell, and refrigerate for at least 2 hours. Note that even fully chilled the mix remains a little soft (too much pumpkin goodness), so I often put it in the freezer for about half an hour before slicing.

Sprinkle nuts over the top just before serving.

Candied Nut Topping

Essential! Recipe here.

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