No Bake Pumpkin Cheesecake
No bake pumpkin cheesecake featuring a delicious Oreo crust. The perfect twist to this no bake recipe for the fall.
Equipment
- 9 inch springform pan you can use a baking dish as well
- Hand mixer
Ingredients
- 32 ounce cream cheese (room temperature)
- 1 cup canned pumpkin
- 1/4 cup sour cream
- 1 cup powdered sugar
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Crust
- 24 golden oreos ()
- 5 tablespoon butter (melted)
Instructions
- Start by pulsing the Oreo's in a food processor until they are powdery crumbs. Now, mix the butter and the crumbs together. Press the saturated crumbs into the pan evenly to form the crust.
- In a bowl, cream together the cream cheese, sour cream and the pumpkin until smooth. Next, toss in the powdered sugar, pumpkin pie spice and the vanilla extract and mix until smooth.
- Pour the filling on top of the crust and smooth it out. Cover, then place in the refrigerator for 8-10 hours or overnight to set.
- When ready to serve, slice the cheesecake and enjoy.
Nutrition
Calories: 360kcal | Carbohydrates: 25g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 278mg | Potassium: 130mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3277IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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