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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup canned pumpkin puree - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 teaspoons pumpkin pie spice - 1 cup heavy whipping cream These ingredients form the heart of your cheesecake. The graham cracker crumbs and melted butter create a tasty crust. Cream cheese and pumpkin puree give the cheesecake its rich texture and flavor. Powdered sugar adds sweetness, while vanilla and pumpkin pie spice bring warmth to each bite. - ¼ cup chopped pecans (for garnish) - Whipped cream (for topping) These garnishes add a lovely touch. Chopped pecans bring a nice crunch. Whipped cream makes each slice look fun and inviting. You can use other toppings too, like caramel or chocolate drizzle. If you need swaps, there are good options. For graham crackers, you can use crushed cookies like Oreos or vanilla wafers. If you want a dairy-free option, try cashew cream instead of cream cheese. You can also use maple syrup instead of powdered sugar for a twist. To start, grab a mixing bowl. Add 1 ½ cups of graham cracker crumbs and ½ cup of melted butter. Stir these together until the crumbs are fully coated. Next, press this mixture into the bottom of a 9-inch springform pan. Make sure to create an even layer across the bottom. Once done, place the pan in the fridge for 10 to 15 minutes. This helps the crust set well. In a large bowl, add 1 cup of softened cream cheese. Beat it until it becomes creamy and smooth. Now, add 1 cup of canned pumpkin puree, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 teaspoons of pumpkin pie spice. Mix all these ingredients until they blend well together and are smooth. In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold this whipped cream into the pumpkin mixture. Do this slowly to keep the cream light and fluffy. After that, pour the pumpkin cheese mixture over the chilled crust. Use a spatula to spread it evenly. Cover the pan with plastic wrap. Refrigerate it for at least 4 hours. For the best texture, leave it overnight. Once ready, release the springform pan carefully. Top the cheesecake with whipped cream and chopped pecans before slicing. Enjoy your creamy dream delight! To get a creamy and smooth texture, use softened cream cheese. This helps the filling mix well. Beat the cream cheese alone first, then add the pumpkin puree and other ingredients. Be gentle when folding in the whipped cream. This keeps the mix light and fluffy. You want a dreamy texture that melts in your mouth. Store any leftovers in an airtight container. Place it in the fridge for up to 4 days. If you want to keep it longer, you can freeze slices. Wrap each piece tight with plastic wrap, then use aluminum foil. When you’re ready to enjoy it, let it thaw in the fridge overnight. Serve your cheesecake cold for the best taste. Top it with whipped cream and chopped pecans for crunch. You can also drizzle caramel or chocolate on top for extra flavor. Pair it with a warm drink, like spiced cider or coffee, to enhance the fall vibes. {{image_2}} You can switch up the flavors in your cheesecake. Instead of pumpkin, use sweet potato puree for a different taste. You can also try butterscotch or caramel for a rich twist. If you love chocolate, add cocoa powder to the cream cheese mix. For a fruity touch, mix in mashed ripe bananas or crushed berries. Each option gives you a fun new dessert. While graham cracker crust is classic, feel free to get creative. Use crushed Oreos for a chocolatey base. You can also grind up nuts like almonds or pecans. If you want a healthier option, try a crust made from oats and honey. Each crust will change the flavor and texture, making your cheesecake unique. You can easily adapt this recipe for different diets. For a gluten-free crust, use gluten-free graham crackers or ground nuts. To make it dairy-free, substitute cream cheese with a vegan cream cheese. Use coconut cream instead of heavy whipping cream for a rich consistency. These changes still let you enjoy a delicious cheesecake while meeting your dietary needs. To keep your Pumpkin Spice Icebox Cheesecake fresh, wrap it tightly. Use plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge. It will stay fresh for up to four days. If you have individual slices, use a separate container for each slice. This way, they stay fresh longer. You can freeze this cheesecake, too! Slice it into wedges first. Wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as you can. This will help prevent freezer burn. The cheesecake can last for up to three months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight. This cheesecake is best enjoyed fresh, but it can last a while. In the fridge, it stays good for about four days. If you freeze it, the flavor and texture can remain good for three months. Always check for any changes in smell or texture before eating leftovers. If anything seems off, it's best to toss it. An icebox cheesecake is a no-bake dessert. It uses a chilled filling and a crust. The crust often comes from crushed cookies or graham crackers. This cheesecake sets in the fridge, not the oven. It is creamy, light, and perfect for warm days. Yes, you can make this cheesecake ahead of time. It tastes even better after chilling. I often make it a day before serving. It lets all the flavors blend nicely. Just cover it well with plastic wrap. You can tell the cheesecake is set when it feels firm. Gently shake the pan. If it wobbles slightly in the center, it is ready. It should not be too jiggly. Chill it for at least four hours or overnight for best results. If you don’t have pumpkin puree, you can use butternut squash puree. It gives a similar taste and texture. You might also try sweet potato puree. These options will keep your cheesecake tasty and creamy. In this blog post, we explored how to make a delicious pumpkin spice icebox cheesecake. We covered key ingredients and optional toppings, along with easy steps for crafting the crust and filling. I shared tips for perfect texture, storing leftovers, and variations for flavor and diet needs. Remember, this cheesecake is great for any season. With the right ingredients and steps, you can impress friends and family. Enjoy your baking adventure!

Pumpkin Spice Icebox Cheesecake

Indulge in the flavors of the season with this irresistible Pumpkin Spice Icebox Cheesecake! This no-bake dessert is perfect for fall gatherings, featuring a creamy pumpkin filling nestled in a buttery graham cracker crust. With just a few simple ingredients, you can whip up a delightful treat that's sure to impress. Click through now to explore the full recipe and learn how to create this seasonal favorite that will have everyone asking for seconds!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened

1 cup canned pumpkin puree

1 cup powdered sugar

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1 cup heavy whipping cream

¼ cup chopped pecans (for garnish)

Whipped cream (for topping)

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate for 10-15 minutes to set.

    Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until creamy. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and well combined.

      Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined, being careful not to deflate the cream.

        Assemble the Cheesecake: Pour the pumpkin cheese mixture over the chilled graham cracker crust. Spread it evenly with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.

          Serve: Once set, carefully release the springform pan. Top the cheesecake with dollops of whipped cream and a sprinkle of chopped pecans before slicing into wedges.

            Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8