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No Bake Icebox Pumpkin Cheesecake

No Bake Pumpkin Cheesecake Watch the Video
"Delicious graham cracker crust with a pumpkin cheesecake filling, that's topped with whipped cream. It's a dessert that's perfect for holiday gatherings and simple and easy to make" - Chef Keoni Chang, Chief Food Officer

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No Bake Icebox Pumpkin Cheesecake

Summary

Yield
4 Servings

Ingredients

2 packages
Cream Cheese (8oz.)
1 cup
Canned Pumpkin
1⁄2 cup
light brown sugar
1 teaspoon
Pumpkin Pie Spice
1 teaspoon
vanilla extract
1 pinch
kosher salt
3⁄4 cups
heavy cream
1  
Ready-to-use graham cracker crumb crust

Instructions

  • Whip the heavy cream until stiff peaks form. Reserve.
  • Beat cream cheese until smooth. Fold in the pumpkin, sugar and pumpkin pie spice and mix until blended. Add some of the whipped cream to the mixture first, then gently fold in the rest of the whipped cream.
  • Spoon mixture into crust. Refrigerate overnight or for a minimum of 8 hours.
  • Serve slices topped with extra whipped cream.
  • Optional: To dress up the pie, garnish the whipped cream topping with cinnamon and crushed ginger snap cookies, nuts or caramel sauce.

Notes

Optional Toppings: Crushed pecans, cinnamon, gingersnap or other cookies, caramel sauce

RECIPE TAGS

  • Our Holiday Favorites

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