No Bake Pumpkin Cheesecake

Ingredients

for 12 servings

2 ½ cups (210 g) graham cracker crumbs

½ cup (115 g) butter, melted

8 oz (225 g) cream cheese, 3 packages

1 cup (240 mL) heavy whipping cream

1 cup (160 g) powdered sugar

1 ½ cups (340 g) pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon vanilla

whipped cream, to serve

Preparation

In a bowl, combine the graham cracker crumbs and melted butter.

Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.

In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.

Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.

Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.

Top with whipped cream, slice, and serve!

Enjoy!