Description
A creamy, spiced no bake cheesecake featuring pumpkin puree, sautéed apples, and a buttery graham cracker crust. This dessert brings all the cozy flavors of fall without ever turning on the oven.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 2 medium apples, peeled and diced
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/3 cup chopped pecans
- 1/8 tsp salt
Instructions
- Line a springform pan with parchment paper and clear space in the refrigerator.
- Combine crushed graham crackers with melted butter. Press into the pan and chill.
- In a bowl, beat cream cheese, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form, then fold into the pumpkin mixture.
- Pour the filling over the crust, smooth the top, cover, and refrigerate for at least 6 hours or overnight.
- Saute diced apples in a skillet with a bit of butter, brown sugar, and cinnamon until tender. Let cool completely.
- Top the cheesecake with cooled apples, whipped cream, chopped pecans, and optional caramel drizzle.
- Slice and serve chilled.
Notes
- Use full-fat cream cheese for the richest texture.
- Chill your bowl before whipping cream for better results.
- Let apples cool completely before topping the cheesecake.
- For clean slices, heat the knife with warm water between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 24g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pumpkin cheesecake, no bake cheesecake, fall dessert, apple cheesecake, easy pumpkin dessert