🎃🍰 No Bake Pumpkin Cheesecake

Ingredients:

Crust:

• 2 cups graham cracker crumbs (or crushed Biscoff/gingersnap cookies for extra flavor)

• ½ cup unsalted butter, melted

• 2 tbsp brown sugar

Filling:

• 16 oz (450 g) cream cheese, softened

• 1 cup canned pumpkin puree

• 1 cup powdered sugar

• 1 cup heavy whipping cream, whipped to stiff peaks

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• Pinch of cloves (optional)

Topping (optional):

• Whipped cream

• Caramel drizzle

• Crushed gingersnaps or pecans

Instructions:

1. Make crust: In a bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press mixture firmly into the bottom of a springform pan or pie dish. Refrigerate while preparing filling.

2. Make filling: Beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and spices. Mix until creamy.

3. Fold in whipped cream: Gently fold whipped cream into the pumpkin mixture until fully combined and fluffy.

4. Assemble: Spread filling evenly over chilled crust. Smooth the top with a spatula.

5. Chill: Refrigerate for at least 4 hours (overnight is best) to set.

6. Serve: Top with whipped cream, caramel drizzle, and crushed cookies or pecans before slicing.