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Easy Spiced Pumpkin Refrigerator Cheesecake
- 1 cup graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, (4 tablespoons melted, 4 tablespoons softened)
- 1 cup pumpkin purée
- 2 (8.0-ounce) packages Neufchâtel or cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup powdered sugar, sifted
Preheat the oven to 400°F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.
In a medium bowl, combine graham cracker crumbs and melted butter.
Press mixture into bottom of prepared pan and about 1/4-inch up the sides.
Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.
In a medium bowl, beat pumpkin purée, remaining softened butter, Neufchâtel, vanilla, nutmeg and salt with an electric mixer until smooth.
Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.
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- 1 cup graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, (4 tablespoons melted, 4 tablespoons softened)
- 1 cup pumpkin purée
- 2 (8.0-ounce) packages Neufchâtel or cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup powdered sugar, sifted