No Bake Pumpkin Cheesecake
Gather the ingredients
Make the crust.
Add the Chex and melted butter to a food processor and pulse until it resembles coarse sand.
Form the crust.
Press the butter and cereal mixture into a greased springform pan.
Begin making the filling.
Beat the cheese until it is light and fluffy.
Whip in the cream.
Use very cold heavy cream and whip until combined with the cheese.
Beat in the pumpkin, sugar, and spices.
Beat until just combined, scraping down the sides of the bowl as needed.
The filling should look like this.
The pumpkin cheesecake filling is ready when it is fluffy and evenly mixed.
Spread the pumpkin cheesecake into the crust.
Gently scoop the filling and use a spatula to spread it out evenly over the crust. Let it set in the fridge.
Finish by decorating with whipped cream and cinnamon sticks or a drizzle of caramel or honey.
Serve and enjoy.
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