Martina is in the kitchen with an easy no-bake pumpkin cheesecake recipe that is perfect for the holidays.
cream cheese, 3 packages
heavy whipping cream
1 ½ cups
whipped cream, to serve
In a bowl, combine the graham cracker crumbs and melted butter.
Transfer the graham cracker mixture to a 9-inch (23 cm) spring-form pan, creating an even base that goes up 1-inch (2 cm) on the sides.
In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
Pour the cream cheese mixture into the spring-form pan, cover with plastic wrap, and refrigerate for 6-8 hours.
Top with whipped cream, slice, and serve!