No bake pumpkin cheesecake with condensed milk

If you are looking for the perfect creamy pumpkin cheesecake, you are in the right place. The cheesecake is easy to put together and the optional sour cream topping takes it to the next level.

This pumpkin cheesecake recipe gets you the perfect texture of baked cheesecake without using a water bath. Plus the sweetened condensed milk gives it a rich creaminess that is hard to beat.

There is just enough spice mixed it to complete this tasty pumpkin dessert. Make one now for practice and then another one to add to your Thanksgiving dessert menu.

We love making cheesecake with condensed milk. The vanilla version has been a favorite in our family for decades.

It is so simple to put together and the texture is always amazing. So we have played with it over the years and made a chocolate cheesecake and even peanut butter cheesecake.

But after rolling out apple butter cheesecake and pecan pie cheesecake last year, it seemed like we needed to complete the fall dessert flavors circuit with a pumpkin version. And boy oh boy am I glad we did.

We could almost commit to making our Thanksgiving dessert table all cheesecakes this year, but I do think some pumpkin pie fans would be disappointed.

So I guess we will just make plenty of pies and cheesecakes!

Tips for Getting Your Cheesecake Filling Perfectly Creamy

Beat the room temperature cream cheese really well before adding anything else. This is your only real chance to get all of the lumps out.

Once you start adding more liquid, it gets harder to beat out chunks of cream cheese.  So make sure it’s softened, beat it well and scrape the sides of the bowl a few times before you move on.

Add the remaining ingredients a bit at a time to make sure they incorporate well. It’s worth taking a couple of minutes to do it right.

Once you start adding the eggs,  keep the mixer on low. You don’t want to incorporate air at this point.

Give the cheesecake a couple of good taps on the counter before you put it in the oven. That helps get any air bubbles out.

Tips for Avoiding a Cracked Cheesecake

How do you avoid a crack without a water bath? Bake the cheesecake low and slow and let it cool slowly too.

This allows the cheesecake to bake through evenly. It helps give it that amazing texture as well.

Cooling it too quickly can also cause a crack. Once it is set, I like to turn off the oven and crack the door open but leave the cheesecake inside.

After about ten or fifteen minutes, I move the cheesecake to the counter to cool to room temperature. Then it goes in the fridge to chill.

The gradual cooling makes such a difference!

How do you Know Pumpkin Cheesecake is Done?

The best way to test if a cheesecake is done is to give it a little shake. How it jiggles is going to tell the story.

Carefully give the cheesecake a slight shake. The edges of the cheesecake should be set.

A small circle in the very center of the cheesecake should have a slight wobble. When you reach that stage, turn off the oven and crack the door allowing the cheesecake to slowly cool.

The center will finish cooking as the cheesecake slowly works it way towards room temperature.

The Sour Cream Topping

This sour cream topping is definitely optional. But it is an easy way to add another layer of flavor, texture and fun to the cheesecake.

All you have to do is stir together a little bit of sour cream, powdered sugar and vanilla together. Spread it over the cooled cheesecake and refrigerate the whole thing for at least an hour to let it set up some.

It not only adds visual interest, but it adds a little bit of extra creaminess and tang. Because this cheesecake was traveling across town with me, it seemed easier than bringing along whipped cream.

If you want, you add a sprinkle of nutmeg or a smattering of chopped honeyed pecans on top if you want. Or just let the bright white sour cream topping shine on its own.

Frequently Asked Questions

How do you store cheesecake?

Cheesecake should be stored loosely covered in the refrigerator for up to 5 days. For longer storage, pop it in the freezer.

Can I freeze pumpkin cheesecake?

Yes, you can freeze the whole cake or individual slices of cheesecake. Wrap what you would like to freeze in several layers of plastic wrap and freeze for up to 1-2 months. Allow frozen cheesecake to slowly defrost in the refrigerator before enjoying.

Can I use something besides graham crackers for the crust?

Of course! Gingersnaps would make a wonderful crust for this pumpkin cheesecake. You could also add pumpkin pie spice to the graham crackers to give a little more spice to the finished product.

If you love condensed milk, check out my full collection of sweetened condensed milk recipes. There is something for everyone!

Don’t want to turn on the oven? Make my no bake pumpkin cheesecake instead. They texture is different, but the flavor is similar.

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Yield: 12 Servings

Easy Pumpkin Cheesecake

Print

If you are looking for the perfect creamy pumpkin cheesecake, you are in the right place. The cheesecake is easy to put together and the optional sour cream topping takes it to the next level.

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Additional Time 2 hours

Total Time 3 hours 25 minutes

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs (about 1 sleeve graham crackers)
• 4 Tablespoons butter

Pumpkin Cheesecake

• 16 oz. cream cheese, softened
• 14 oz. sweetened condensed milk
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice

Sour Cream Topping

• 1 cup sour cream
• 3 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 300°F
2. Place the graham cracker crumbs in the bottom of a 9 inch springform pan, add melted butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes. Set aside to cool.
3. Make sure the cream cheese is really softened. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times. Stir in the condensed milk and vanilla until smooth.
4. Add the eggs, one at a time mixing until just combined. You don't want to whip air into the mixture at this point.
5. Stir in the pumpkin puree and pumpkin pie spice.
6. Pour onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.
7. Bake until the middle just barely jiggles, about 1 hour.
8. Crack the oven door and allow the cheesecake to cool slowly.
9. Mix together sour cream topping ingredients until smooth. Spread over cooled cheesecake.
10. Chill at least a couple of hours, preferably over night.

Notes

This recipe works best with full fat dairy. So use regular cream cheese and sour cream if possible.

Gingersnap crumbs would make a delicious crust in place of the graham crackers.

The sour cream topping is optional, but it adds a layer of flavor and visual appeal.

Recommended Products

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  Black+Decker Premium Hand, 5-Speed Mixer, Teal

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  Anolon Advanced Nonstick Springform Baking Pan 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 434Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 137mgSodium: 285mgCarbohydrates: 39gFiber: 1gSugar: 32gProtein: 9g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Will no

For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it.

Should you bake the crust of a no

Baking the crust. No-bake truly means you do not have to bake the dessert. Trying to bake a crumb crust for a no-bake cheesecake will make for a soggy crust, as no-bake crusts have more fat. Trying to use a baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy.

Why is my no

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse.

What happens if you use sweetened condensed milk instead of evaporated milk in pumpkin pie?

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.