I like no bake cheesecakes a lot, they are low brow, they are easy and they are good. But sometimes, you want to make a crust from scratch, and not use Cool Whip (There is NOTHING wrong with Cool Whip. I love it.) and have a no bake cheesecake. So I made this up, and it was very good.
No Bake Pumpkin Cheesecake
1 8 oz package of Cream Cheese, softened
1/2 cup sugar + 1 tb sugar
1 tsp. pumpkin pie spice (recipe below)
1 cup pumpkin puree
2 cups whipping cream (whipped to stiff peaks, you'll have way more than 2 cups when it's whipped.)
1 tsp. vanilla
1 graham cracker crust, cooled (recipe below)
Mix cream cheese, 1/2 cup sugar and spices until smooth in a mixer with paddle attachment. Add pumpkin puree and mix well. After that, use a whisk or spatula to fold in half of the whipped cream. With the remaining whipped cream stir in 1 tsp. vanilla and the 1 TB sugar. Put it in a separate container in the fridge. Spread the pumpkin cheesecake mixture into the crust and refrigerate. It's best refrigerated for several hours. Then, top with reserved whipped cream. I like to spread it all over the top. And serve.
To make pumpkin pie spice:
Combine 3 TB ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 heaping tsp ground allspice, 1 heaping tsp. ground cloves.
I am imagining this is a useful mixture to have on hand (for pumpkin pancakes/waffles/muffins etc.)
To make a graham cracker crust:
Pulse one sleeve of graham crackers in food processor until you have fine crumbs. Should make about 1 and 1/4 cups of crumbs. Combine crumbs with 2 TB sugar, 5 TB melted butter. Press into pie plate and bake at 325 for 15-20 minutes. Cool.