Pumpkin Pie No-Bake Cheesecake

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup confectioners' sugar
• 1/2 cup finely crushed graham crackers
• 1/4 cup melted butter

Directions

1. In a large bowl, beat the cream cheese until light and fluffy. Add the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt, and beat until smooth.
2. In a separate bowl, beat the heavy cream, vanilla, and confectioners' sugar until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until blended.
3. In a small bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and sides of a 9-inch pie plate.
4. Pour the pumpkin mixture into the prepared pie plate. Cover and refrigerate for at least 4 hours or overnight.
5. Serve chilled.

Interesting Facts

• The origin of the word “cheesecake” dates back to 1390, when it was first used in a cookbook.
• Cheesecakes have been popular since ancient times and have been enjoyed by many cultures, including the Greeks, Romans, and Egyptians.
• Pumpkin is a traditional flavor for fall desserts, and it pairs perfectly with the creaminess of cheesecake.