No-Bake Pumpkin Cheesecake

Fall is in the air and pumpkin is on the menu, cozy up with this irresistible pumpkin cheesecake recipe!

INGREDIENTS:

Crust:

-2 cups graham cracker crumbs

-1/3 cup sugar

-1/2 cup unsalted butter, melted

Pumpkin Filling:

-1 can pumpkin puree

-1 cup heavy cream

-2 (8 oz) package cream cheese

-1 cup powdered sugar

-2 tablespoons maple syrup

-1 teaspoon vanilla extract

-1 1/2 teaspoon cinnamon

-1 teaspoon ground ginger

-1 teaspoon ground nutmeg

-1/4 teaspoon ground cardamom

-1/8 teaspoon ground cloves

DIRECTIONS:

1. In a large bowl or food processor, combine the graham crackers, sugar and melted butter until all crumbs clump together.

2. Transfer to a 9 or 10 inch round springform pan. Use your hand or bottom of cup to evenly flatten crumbs on bottom of pan into even layer and a little up the sides. Transfer pan to freezer to chill.

3. In a mixer, whip the heavy creme on medium/high speed for 1-2 minutes. Until thickened very stiff peaks form. Transfer creme to small bowl and set aside.

4. In the same mixer bowl, whip the creme cheese for 4 minutes on medium/high speed.

5. Add to this bowl the pumpkin puree (drained), powdered sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, cardamom, and cloves. Mix on lowest speed for about one minute. Increase the speed to medium-high and whip for 2 to 3 minutes, or until the filling is creamy and perfectly smooth.

6. Now take the whipped cream that was put aside and fold in to this mixture. Remove the crust from freezer and put this mixture in crust pan.

7. Cover the pan tightly with a layer of plastic. Try to avoid letting the plastic touch the surface of the cake. Refrigerate until thoroughly chilled and the filling has set, at least 8 hours, ideally 12 to 24 hours.

8. After refrigerated, remove from pan and add optional toppings. You can pipe whip cream rosettes and caramel drizzle. Serve and enjoy!

Thank you to Simplyrecipes.com for this amazing recipe!