No-Bake Pumpkin Cheesecake

Crush the crackers. Start by placing graham crackers in a food processor and blend on high until you have fine crumbs. If you don’t have a processor, no problem—just seal the crackers in a zip lock bag and crush them with a rolling pin until they resemble sand. Next, add 2 tablespoons of light brown sugar, 1 teaspoon of cinnamon, and 1/2 cup of melted butter. Pulse until smooth or mix by hand.

Line the bottom of a 9-inch springform pan with parchment paper and coat the sides with non-stick cooking spray. Use the bottom of a glass or your hand to firmly press the graham cracker crumbs into the base of the pan. Place the crust into the freezer for 30-40 minutes.

Prepare the pumpkin cheesecake filling by adding two 8-ounce packages of softened, room-temperature cream cheese to a large mixing bowl. Use a hand mixer on high speed to whip the cream cheese, ensuring the cheesecake turns out smooth and free of lumps.

Mix 1 cup of confectioners' sugar into the cream cheese until the mixture is smooth.

Mix in 1 cup of pumpkin puree, 2 teaspoons of pumpkin spice, 1 teaspoon of lemon juice and 1 teaspoon of vanilla. Mix on high speed until smooth.

In a separate medium bowl, whip 1 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture just until combined.

Fold in 1 tablespoon of Baileys Irish Cream (optional) if using.

Pour the pumpkin cheesecake filling into the prepared pie crust. Use an offset spatula or the back of a spoon to smooth the top. Chill in the refrigerator for 8-12 hours to allow the cheesecake to set properly.

To make homemade whipped cream, mix 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract, and 2 tablespoons of confectioners' sugar in a stand mixer bowl. Use a stand mixer with a whisk attachment or a hand mixer to beat on high speed for a few minutes until soft, stiff peaks form. Store it in an airtight container in the fridge until you're ready to serve.

Slice and serve.

Enjoy!