No-Bake Pumpkin Cajeta Cheesecake Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
• STEP 2.In a separate mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
• STEP 3.In a small saucepan, heat the cajeta over low heat until warm and pourable.
• STEP 4.Pour the pumpkin cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
• STEP 5.Drizzle the warm cajeta over the top of the cheesecake, creating a decorative pattern.
• STEP 6.Refrigerate the cheesecake for at least 4 hours or overnight to set.
• STEP 7.Before serving, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
• STEP 8.Slice and serve the No-Bake Pumpkin Cajeta Cheesecake chilled. Enjoy!

Cooking Tips

• Make sure the cream cheese is softened at room temperature before mixing to ensure a smooth and creamy texture.
• For a stronger pumpkin flavor, you can increase the amount of pumpkin puree.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
• Garnish the cheesecake with whipped cream and a sprinkle of cinnamon for an extra touch of flavor.

Storage and Serving

• Store the leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
• Serve the cheesecake chilled for the best taste and texture.
• This No-Bake Pumpkin Cajeta Cheesecake is a perfect dessert for fall parties, Thanksgiving, or any special occasion.