No Bake Pumpkin Cheesecake with Brown Sugar

Serves 12 in about 3 hours. The oven brings graham cracker crumbs and cream cheese together.

Ingredients

• 1 ¾ cups graham cracker crumbs about 14 graham crackers
• 7 tablespoons butter melted
• ¼ cup granulated sugar
• ½ teaspoon ground ginger
• ¼ teaspoon cinnamon
• ⅛ teaspoon salt
• 24 ounces cream cheese softened
• 15 ounces pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1 tablespoon brown sugar
• 2 teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• 2 teaspoons vanilla extract
• 3 cups whipped topping or whipped cream divided

Method

1. Lift out the cream cheese from the refrigerator about 30-60 minutes before mixing. With softened cream cheese helps prevent small lumps of cream cheese in the filling.
2. Crush the graham crackers into crumbs using a mini food processor. Alternatively, place them in a gallon zip-top bag and crush them with a rolling pin.
3. Stir in the graham cracker crumbs to a large bowl. Stir in the melted butter, granulated sugar, ginger, cinnamon, and salt and mix well.
4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. if you want it, line the bottom of the pan with a parchment round for easier removal. Refrigerate the crust while preparing the filling.
5. In a separate large bowl, use an electric hand mixer to beat the softened cream cheese, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla together until smooth.
6. Use a rubber spatula to gently fold in 1 cup of the whipped topping.
7. Spoon the cheesecake filling over the chilled crust and spread it into an even layer.
8. Smooth the remaining 2 cups whipped topping evenly over the filling.
9. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours before serving.

More dessert ideas are in the dessert collection.