PHILADELPHIA No-Bake Pumpkin Cheesecake

The first cheesecake recipe dates back to ancient Greece, where it was served to athletes during the first Olympic games held in 776 BC.

This is vegetarian and gluten free recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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PHILADELPHIA No-Bake Pumpkin Cheesecake

Cooking Method: No-Bake Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 8 Calories: 2240

Best Season: Fall

Ingredients

Servings

• 1.5 cup Graham cracker crumbs
• 0.5 cup Unsalted butter, melted
• 2 package Cream cheese, softened
• 0.75 cup Granulated sugar
• 1 cup Canned pumpkin puree
• 1 teaspoon Pumpkin pie spice
• 1 teaspoon Vanilla extract
• 1 cup Whipped topping
• 0.5 teaspoon Ground cinnamon

Instructions

1. In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until well combined.
3. Fold in whipped topping until mixture is creamy and smooth.
4. Pour mixture into the prepared crust and smooth the top.
5. Refrigerate for at least 4 hours or overnight.
6. Before serving, sprinkle ground cinnamon on top.
7. Slice and serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 25g9%

Sugars 18g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.