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No Bake Pumpkin Caramel Cheesecake


  • 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


  1. In a large mixing bowl mix your cream cheese, pumpkin pie filling, nutmeg, all spice, pumpkin pie spice, and sugar. 

  2. Blend with hand mixer until smooth.

  3. Add in tub of cool whip, and blend again until smooth. 

  4. 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.

  5. Add in melted butter and process again until it is the consistency of wet sand.

  6. Press graham cracker mixture firmly into the bottom of a cheesecake pan.

  7. Pour pumpkin batter on top and smooth out.

  8. Refrigerate for at least 3 hours.

  9. Top with caramel and nuts.

  10. Serve & Enjoy!