No-Bake Pumpkin Nutella Cheesecake

No-Bake Pumpkin Nutella Cheesecake – the great seasonal taste of pumpkin with that favorite chocolate hazelnut spread make this no-bake dessert an easy menu addition for your holiday gathering.

Hey, all you cheesecake fans! Leia here, from Eat It & Say Yum. 🙂

I have been day dreaming lately about this cheesecake. I thought pumpkin would go so well with Nutella, and I was right.

I love to make traditional cheesecakes, but this time I took a different approach and did a no-bake recipe. You’re welcome. 😉

This would be a great dessert for the holidays. You can make it a day in advance, just to make the actual ‘big day’ a little less stressful.

I used a graham cracker crust as my base here, but an Oreo crust, or Vanilla Wafer crust would be great, too.

Can you see how light and fluffy that filling is? I just put large dollops of my two cheesecake fillings randomly on the crust. Then smoothed the top. I wanted a bit of a swirl effect.

And when it’s done you have a beautifully smooth no-bake cheesecake.

I piped some whipped cream around the edges of my cheesecake. And I topped each slice with some homemade hot fudge. (But I didn’t heat it too hot, or it might have melted the cheesecake!)

Some other yummy toppings would be crushed Oreos, caramel sauce, or even some crushed ginger snaps.

Created by: Lynne Feifer

No-Bake Pumpkin Nutella Cheesecake

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The great taste of pumpkin with a chocolate hazelnut spread make this No-Bake Pumpkin Nutella Cheesecake an easy menu addition for your holiday gathering.

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Ingredients

  

Crust

• ▢ 12 graham crackers
• ▢ 6 Tbs butter- melted
• ▢ 2 Tbs sugar

Filling

• ▢ 16 oz cream cheese
• ▢ ⅓ cup sugar plus 2 Tbs sugar- separated
• ▢ ½ tsp salt
• ▢ 1 ½ tsp vanilla
• ▢ ½ cup pumpkin
• ▢ ½ tsp cinnamon
• ▢ scant 1/2 tsp nutmeg just less than a 1/2 tsp
• ▢ ⅛ tsp all-spice
• ▢ heaping 1/2 cup nutella
• ▢ 1 ½ cups heavy whipping cream
• ▢ ½ cup powdered sugar
• ▢ whipped cream for garnish
• ▢ Optional toppings: hot fudge caramel sauce, crushed Oreo cookies, etc.

Instructions

Crust

• Crush the graham crackers in a food processor or plastic zipper bag.
• Mix the crumbs with the melted butter and 2 Tbs sugar. Press into a springform pan, 10-12 inch.
• Let crust set in the fridge or freezer while you make the filling.

Filling

• In a mixing bowl, beat the heavy cream and powdered sugar, until stiff peaks form. Set in fridge until ready to use.
• In a large mixing bowl, beat the cream cheese until smooth.
• Add the 1/3 cup sugar, salt and vanilla. Beat again until smooth.
• Divide the cream cheese mixture in half, spoon one half into a separate bowl.
• In one bowl with cream cheese mixture, add the pumpkin, 2 Tbs sugar, cinnamon, nutmeg, and all-spice. Beat until smooth. Add half of the whipped cream and fold together gently with a rubber scraper.
• With the second bowl of cream cheese mixture, add the Nutella and beat until smooth. Fold in the remaining half of whipped cream with a rubber scraper.
• Spoon both fillings randomly into the crust.
• Smooth the top with an offset spatula.
• Let the cheesecake set in the fridge until firm. Keep stored in fridge whenever possible.
• Decorate the edges of the cheesecake with additional whipped cream.
• Drizzle each slice with warm, hot fudge, or your choice of topping.

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