It finally feels like fall here in East Tennessee! After 90 degree days in early October, we are now having lows in the 30’s at night, wohoo! I have to say, I am so ready for Thanksgiving. It’s my favorite time of year and of course…the food is always amazing. One thing that we always discuss each year is what dessert to have at Thanksgiving. Usually, we end up with a few options. This year, I plan to make this no bake pumpkin caramel cheesecake. It’s delicious and easy to make!
No Bake Pumpkin Caramel Cheesecake
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No Bake Pumpkin Caramel Cheesecake
Ingredients
- 1 8 oz. Cream Cheese
- 1/2 (15 oz.) can Pumpkin Pie Filling
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon All Spice
- 1 teaspoon Pumpkin Pie Spice
- 1/3 cup Sugar
- 1 8 oz. tub Cool Whip
- 1 Package Graham Crackers
- 3 tablespoon Melted Butter (unsalted)
- 1/2 Cup Walnuts, chopped
- 1/2 Cup Caramel Topping
Instructions
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In a large mixing bowl mix your cream cheese, pumpkin pie filling, nutmeg, all spice, pumpkin pie spice, and sugar.
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Blend with hand mixer until smooth.
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Add in tub of cool whip, and blend again until smooth.
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In a food processor, process entire package of graham crackers until smooth. You can also crush them in a Ziploc bag if you don't have access to a food processor.
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Add in melted butter and process again until it is the consistency of wet sand.
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Press graham cracker mixture firmly into the bottom of a cheesecake pan.
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Pour pumpkin batter on top and smooth out.
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Refrigerate for at least 3 hours.
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Top with caramel and nuts.
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Serve & Enjoy!
