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No-bake Pumpkin Cheesecake

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No-bake Pumpkin Cheesecake

 For the Graham Cracker Crust
    30 Graham Crackers
      5 Tablespoons Butter, Melted
        2 Tablespoons White Sugar

        Crush graham crackers using a plastic bag and a rolling pin (or a food processor if you have one).

        Once the crackers are crushed, stir in sugar and melted butter, or if using a         food processor just add it in and pulse a few time just enough to combine it.
        Grease a 9-inch cheesecake springform pan, I use non-stick baking spray. 
        Press graham cracker mixture into the bottom of springform pan. 
        If you like the graham crust to be on the sides of the cheesecake then double this recipe.
        Refrigerate for ~30 minutes or until set.

           Pumpkin Cheesecake Filling


          ½ cup white sugar
            ½ Cup Brown Sugar, Packed
              (1) 15 Ounce Can Pumpkin Puree
                2 Teaspoons Vanilla Extract
                  1 Tablespoon Pumpkin Pie Spice
                    16 Ounces Heavy Whipping Cream
                    16 Ounces Cream Cheese, Softened

                    In a large bowl, mix cream cheese, both sugars until light, creamy and smooth.
                    Stir in pumpkin, vanilla, and pumpkin pie spice until combined.
                    Whip heavy cream until stiff peaks form.
                    I used an ice cold bowl and my hand mixer.
                    Once you have the whipped cream ready fold into pumpkin cheesecake mixture.
                    Spread evenly into graham cracker crust.

                    Refrigerate for 2-3 hours or until set.
                    Garnish with additional whipped cream and sprinkle just a tiny bit of cinnamon if desired.

                    Enjoy

                    A little taste of South Texas Comfort Food from yours truly
                    ♡Mama in The Kitchen♡

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