Ingredients and Weight:
- 1 (15 oz) package graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 (12 oz) can evaporated milk
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 1 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
Easy (Level 1)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake for 10-12 minutes, or until golden brown. Let cool completely.
- In a large bowl, beat evaporated milk and pumpkin puree until smooth.
- In a separate bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin pie spice and vanilla extract.
- Fold whipped topping into cheesecake mixture.
- Pour cheesecake filling onto cooled crust. Refrigerate for at least 4 hours, or overnight.
Nutritional Information:
- Calories: 350 per slice
- Fat: 18g
- Carbohydrates: 30g
- Protein: 6g
Dish Characteristics:
- Creamy and smooth cheesecake filling
- Rich pumpkin flavor
- Graham cracker crust that's perfectly crispy
- No baking required, making it easy to prepare
User Comments:
- "This cheesecake is absolutely delicious! The pumpkin flavor is perfect and the crust is so crispy."
- "I love that this cheesecake is no-bake. It's so easy to make and it always turns out great."
- "This is the best pumpkin cheesecake I've ever had! The creaminess of the cheesecake paired with the pumpkin pie spice is simply heavenly."
Special Precautions and Tips:
- Make sure the cream cheese is softened to room temperature before mixing. This will help to prevent lumps in the cheesecake filling.
- Refrigerate the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just trim the excess crust around the edges.
- To add a bit of extra flavor, you can top the cheesecake with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
