Description
A creamy, rich, no‐bake pumpkin cheesecake with a spiced wafer crust, perfect for making ahead and topped with whipped cream and caramel.
Ingredients
- 11 ounces Nilla Wafers
- 1 teaspoon pumpkin pie spice (divided)
- 8 tablespoons salted butter, melted
- 12 ounces cream cheese, softened
- ⅓ cup dark brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 16 ounces whipped topping (Cool Whip), divided
- Optional toppings:
- 1 teaspoon pumpkin pie spice
- ¼ cup caramel sauce
- Whipped cream
Instructions
- In a food processor, pulse Nilla Wafers and pumpkin pie spice into fine crumbs. Remove 2 tablespoons of this crust mixture and set aside.
- Pour melted butter into the processor and pulse to combine with the crumbs.
- Press the crust mixture into the bottom of a 9‐inch springform pan (pressing it up the sides a little). Cover and place in freezer to set.
- In a bowl (or mixer), beat cream cheese and dark brown sugar together until light and fluffy (about 4‑5 minutes).
- Mix in pumpkin puree, vanilla extract, and pumpkin pie spice until smooth, scraping the bowl as needed.
- Gently fold in 3 cups of the whipped topping until fully incorporated.
- Remove crust from freezer. Transfer cheesecake filling into the pan and smooth top with an offset spatula.
- Cover and chill the cheesecake for at least 6 hours, or overnight.
- When ready to serve, spread or pipe the remaining whipped topping (or fresh whipped cream) over top. Sprinkle on the reserved crumb mixture and pumpkin pie spice if desired.
- Drizzle with caramel sauce before serving.
Notes
- Store tightly wrapped in refrigerator; leftovers stay good 2‑3 days.
- To freeze: wrap tightly in plastic wrap, store in an airtight container up to 2 months; thaw overnight in fridge.
- You can make a homemade graham cracker crust instead of using Nilla Wafers.
- You can substitute homemade whipped cream for whipped topping (Cool Whip); use 6 cups heavy cream along with powdered sugar and vanilla, beaten to stiff peaks.
- Chill time is important; overnight chilling gives best texture.
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: 483 kcal
- Sugar: 30 g
- Sodium: 340 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.4 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
