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Slice of no bake pumpkin cheesecake topped with chopped walnuts and caramel topping.

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

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

    Bowl with cream cheese and canned pumpkin pie filling.

  2. Blend with hand mixer until smooth.

    No bake pumpkin cheesecake mixture in a bowl.

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

    Bowl with pumpkin pie filling, cream cheese, and Cool Whip.

  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.

    no bake pumpkin cheesecake Graham cracker crust in a springform pan.

  7. Pour pumpkin batter on top and smooth out.

  8. Refrigerate for at least 3 hours.

    Slice of no bake pumpkin cheesecake topped with chopped walnuts and caramel topping.

  9. Top with caramel and nuts.

  10. Serve & Enjoy!

    Close up of no bake pumpkin cheesecake topped with chopped walnuts and caramel topping.