Around this time last year, I dreamed about creating a pumpkin cheesecake with cinnamon and caramel swirl. The days quickly turned into weeks, however, and I never got around to it. Soon Thanksgiving had come and gone, and the opportunity seemed lost.
I kept it in mind for this year, however, so I decided to try my hand at at it this month, and my family and I are equally delighted with the results.
This no-bake cheesecake is a luscious, elegant dessert worthy to be part of your Thanksgiving or a fall potluck or get together. Creamy, sweet pumpkin combines with morsels of warm cinnamon and swirls of creamy caramel in this rich dessert. The best part? It is so easy to make! If you want to make a dessert that requires minimal effort yet is sure to impress, then give this one a try! And as always, leave a comment in the comments section if you make it to let me know what you think!
NO BAKE PUMPKIN CHEESECAKE WITH CINNAMON AND CARAMEL SWIRL
- 2 sleeves graham crackers (18 full graham crackers, equal to 3 cups finely crushed)
- 2 T Saigon cinnamon, divided (or your preference of cinnamon)
- 1/8 t salt
- 1 c butter, melted
- 2/3 c granulated sugar
- 1 c brown sugar, divided
- 1 c caramel sauce, store bought or homemade
- 1 c heavy whipping cream
- 2/3 c powdered sugar
- 2 8-oz packages cream cheese, softened
- 1 c pumpkin puree
- 1 T pumpkin pie spice
- 1 t vanilla
- Cooking spray
Spray a springform pan with cooking spray and set aside.
Crush the graham crackers in segments in a sealed plastic freezer bag using a rolling pin or drinking glass. Place the crumbs in a mixing bowl and stir in 1 T cinnamon and salt, then add the melted butter and stir until combined. Set aside 1 cup of the mixture, then press the remaining mixture into the bottom of the spring form pan, pressing the edges up the side by a half inch. Place in the refrigerator to chill.
In the meantime, prepare the cinnamon swirl mixture. Add the remaining tablespoon of cinnamon and ½ c brown sugar to the remaining graham cracker crumb mixture and mix until combined. Set aside.
In a large mixing bowl, beat the heavy whipping cream until peaks start to form, then add the powdered sugar and beat until combined. In a separate bowl, beat together the cream cheese, pumpkin puree, pumpkin pie spice, ½ c brown sugar, and vanilla, then add the whipping cream to the pumpkin mixture and mix until combined.
To assemble the cheesecake, spread 1/3 c of the caramel sauce over the center of the crust, then spread a half of the pumpkin cheesecake mixture over it. Add 6 spoonfuls of the cinnamon swirl mixture and caramel sauce to the top of the cheesecake mixture, alternating between the two, then use a butter knife and carefully slice through the cake to create swirls with the cinnamon mixture and caramel sauce. Next, spread the rest of the pumpkin cheesecake mixture over it, then drizzle the remaining 1/3 c caramel sauce over the top and slice through the top half again to form different patterns with the sauce. Spoon the remaining cinnamon mixture around the edges of the cheesecake to create a border. Chill 3-4 hours or until set before serving. Enjoy!