My oven gets a lot of action on Thanksgiving. Even days before The Big Day it’s making cornbread for the dressing, baking pie crusts, cooking rolls, etc. So having a super easy no-bake pumpkin cheesecake recipe to whip up is just what I’m after.
And it solves another little issue I have. I… errrr… well, I don’t really love pumpkin pie. Don’t hate me now! But you HAVE to have pumpkin pie on Thanksgiving, right? So, I like to make this one instead because I actually like it (a lot!) and I don’t have to take up valuable real estate in my oven to make it!
You can adjust the sugar in this. I know a whole cup seems like a lot but it’s not too sweet to me at all. I am even tempted sometimes to add a little more :o)
If you're hunting for some ideas for Thanksgiving, be sure to check out my Favorite Southern Thanksgiving Recipes!
No-Bake Pumpkin Cheesecake
1 8-ounce package cream cheese, softened at room temperature
1 14-ounce can pumpkin (not pie filling)
1 cup sugar (or to taste)
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt
1 8-ounce carton cool whip, thawed and divided
1 9-inch graham cracker crust
Whip cream cheese with an electric mixer until fluffy and smooth. Add about half of the pumpkin and continue mixing at medium speed until smooth. This could take a while, especially if the pumpkin and cream cheese are too cool. Just keep mixing until it’s smooth.
Add remaining pumpkin, sugar, vanilla, pumpkin pie spice and salt and mix well. Fold in about 2/3 of cool whip until evenly combined then spoon mixture into the pie crust. Cover and chill for 4 hours or until set. Serve with remaining cool whip. Garnish with a sprinkle of pumpkin pie spice if desired.