No Bake Pumpkin Cheesecake | Perfect Recipe

This one of my top 5 favorite recipes and it is absolutely PERFECT for the holidays. It’s very quick and easy to make and just takes a little bit of time to chill.
You can make this in advance as it freezes very well for up to two weeks. You can also keep in in the fridge for 4-5 days. Happy baking!

For the crust:
2 cups graham cracker crumbs or Biscoff cookie crumbs (I’m sorry I don’t know the exact weight)
3-4 Tablespoons brown sugar (45-55 g)
1/2-1 teaspoon cinnamon to taste (3-5 g)
1/2 cup unsalted butter (113 g)
*you can add a little more butter if it feels too crumbly.

For the filling:
8 oz cream cheese
1/4 cup powdered sugar (29 g)
1/4 cup brown sugar (53 g)
1 cup pumpkin purée (8 oz)
1 teaspoon cinnamon (5 g)
1/4 teaspoon each of ginger, nutmeg, and cloves (1-2 g each)
3/4 cup un-whipped heavy cream or double cream (6 oz)
1/4-1/3 cup granulated sugar (to taste)

Eat as is, or top with my whipped cream frosting or a swirl of whip cream or buttercream. Enjoy!!! Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey! https://www.stayathomebakers.com/3for1

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