Cranberry Orange Loaf
Fresh orange zest and tart cranberries brighten this tender butter loaf. Let it cool fully before adding the simple orange glaze and slicing it into ten portions.
Desserts · Vegetarian · Make ahead · No bake · Fall
No-Bake Pumpkin Cheesecake
A softly spiced pumpkin filling in a graham cracker crust. Make it the day before and leave the oven free for dinner.
8 hr 30 min12 servings
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Ingredients at original yield
- 2 cups graham cracker crumbs
- ⅓ cup packed brown sugar
- ½ cup unsalted butter, melted
- 1 cup cold heavy whipping cream, 35% fat
- 16 oz full-fat brick cream cheese, softened
- 1 cup canned pumpkin puree, not pie filling
- ¾ cup icing sugar
- ¼ cup packed brown sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ⅛ tsp salt
- Whipped cream, optional
How to make No-Bake Pumpkin Cheesecake
Timing details
Estimated total: 30 minutes of preparation and at least 8 hours of refrigeration. For a firmer set, chill overnight. No baking required.
- 01
Combine the crust ingredients. Compress firmly into the base and slightly up the sides of a 9-inch springform pan. Freeze for 15 minutes while preparing the filling.
- 02
Whisk the cold cream with an electric mixer until it holds stiff peaks. In another bowl, beat the cream cheese smooth, then mix in pumpkin, both filling sugars, vanilla, spices and salt.
- 03
Fold the whipped cream gently into the pumpkin mixture. Spoon into the cold crust and level the surface.
- 04
Cover and refrigerate for at least 8 hours, preferably overnight. Release the pan only once the filling is firm. Slice with a clean knife; add whipped cream if wanted.
Recipe questions
Can I shorten the chilling time?
Plan ahead. A soft filling will not cut into clean slices.
How should I store it?
Cover and refrigerate at 4°C or colder. Use within 3 days.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Recipe source: Adapted from Sally's Baking pumpkin cheesecake. The filling follows Sally's pumpkin recipe with the graham crust she recommends as an alternative.
Additional references: Sally's Baking graham cracker crust · Health Canada food storage guidance
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