No Bake Pumpkin Cheesecake With Caramel Drizzle

No Bake Pumpkin Cheesecake With Caramel Drizzle

Silky smooth pumpkin spice cheesecake filling with a drizzle of caramel sauce over the top. This is a no bake pumpkin dessert that is great for a weeknight dessert or serve up for the holidays!

Cuisine American

Keyword best pumpkin recipe, fall holiday dessert, Holiday dessert, no bake pumpkin cheesecake, no bake pumpkin dessert, no bake pumpkin recipe, pumpkin cheesecake, pumpkin cheesecake recipe, pumpkin dessert

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings slices

Calories 311kcal

Author Kelsey

Ingredients

8 oz. of Cream Cheese
1/2 of a 15 oz. can of Pumpkin Puree
1/2 a teaspoon of Nutmeg
1/2 a teaspoon of All Spice
1 teaspoon of Pumpkin Pie Spice
1/3 of a cup of Sugar
1 8 oz. tub of Cool Whip
1 package of Graham Crackers
3 tablespoons of Melted Butter
Nuts of your choice for Topping
Caramel for Topping

Instructions

Start by working on your homemade graham cracker crust. Crumble up your graham crackers until they are like sand consistency. I find using a food processor works great.
Mix your melted butter with the ground up Grahams until it forms a crumbly texture. Pour that mixture into your cheesecake pan and press down firmly.
Now grab a new bowl and add your softened cream cheese, pumpkin puree, nutmeg, allspice, pumpkin spice, and your sugar. Mix it up until it is nice and creamy.
Fold in your cool whip, and mix until well combined.
Pour the pumpkin cheesecake batter on top of the graham cracker crust.
Cover and refrigerate for 3-4 hours for it to set up.
Once set up, remove and drizzle the no-bake pumpkin cheesecake with nuts and drizzle with a store-bought caramel sauce.

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