No-Bake Pumpkin Cajeta Cheesecake Recipe

Name: No-bake Pumpkin Cajeta Cheesecake Recipe
Total time: 35 min
Yield: 10
Cuisine: American

Recipe By Slurrp

This No-Bake Pumpkin Cajeta Cheesecake is a delicious and creamy dessert that combines the flavors of pumpkin and caramel. The smooth and velvety pumpkin cheesecake filling is made with cream cheese, pumpkin puree, and warm spices like cinnamon and nutmeg. The crust is made with crushed graham crackers and melted butter, providing a crunchy and buttery base. The cheesecake is then topped with a generous drizzle of cajeta, a Mexican caramel sauce, which adds a rich and sweet caramel flavor. This easy no-bake dessert is perfect for fall and Thanksgiving gatherings.

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35minstotal

30minsPrep

5minsCook

ingredients serves

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Ingredients For No-Bake Pumpkin Cajeta Cheesecake Recipe

2 cup Crushed Graham Crackers
0.5 cup Melted Butter
16 ounce Cream Cheese, Softened
1 cup Pumpkin Puree
0.5 cup Sugar
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
0.5 teaspoon Ground Nutmeg
0.25 teaspoon Salt
1 cup Cajeta

Directions : 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.

Nutrition
value

calories per serving

1 g Fat< 1 g Protein5 g Carbs2 g FiberOther

Current Totals

1 g Fat
< 1 g Protein
5 g Carbs
2 g Fiber

MacroNutrients

Carbs
5 g
Protein
1 g
Fiber
2 g

Fats

Fat
1 g

Vitamins & Minerals

Calcium
21 mg
Iron
0 mg
Vitamin A
24 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
8 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
8 mg
Manganese
0 mg
Phosphorus
16 mg
Selenium
2 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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