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Pumpkin Spice Cardamom Cheesecake

This no-bake cheesecake features a creamy pumpkin filling infused with subtle spices like cardamom and ginger, set atop a crunchy graham cracker crust. The dessert has a smooth, dense texture with a rich pumpkin flavor enhanced by aromatic spices, finished with a firm set as it chills in the refrigerator.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or alternative cookie crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup canned pumpkin smooth puree
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt

Equipment

  • Mixing bowls
  • Mixing spoon or spatula
  • Springform pan
  • Measuring cups and spoons
  • Food processor or crush-resistant bag for graham crackers
  • Small saucepan or microwave-safe bowl for melting butter

Method
 

  1. Combine the graham cracker crumbs and granulated sugar in a bowl, then pour in the melted butter and stir until the mixture is evenly coated and resembles wet sand.
  2. Press the crumb mixture firmly into the bottom of a springform pan to form an even crust. Use the back of a spoon or a flat-bottomed glass to smooth and compact it. Refrigerate the crust while preparing the filling.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2-3 minutes, listening for a gentle whirring of the mixer and observing a creamy, lump-free texture.
  4. Add the canned pumpkin to the cream cheese and fold together until fully incorporated and smooth, adding a vibrant orange hue.
  5. Sift in the powdered sugar, cinnamon, ginger, cardamom, and salt, then gently fold or mix until the spices are evenly distributed and the mixture is thick and creamy.
  6. Stir in the vanilla extract to enhance the depth of flavor and promote a fragrant aroma.
  7. Once fully combined, pour the creamy pumpkin filling over the chilled crust, smoothing the top with a spatula for an even surface. Tap the pan gently on the counter to settle the filling and release air bubbles.
  8. Cover the pan loosely with plastic wrap or foil and place it in the refrigerator. Chill for at least 4 hours, or until the filling is set firm and creamy, and flavors are melded.
  9. Remove the cheesecake from the refrigerator once fully chilled, and carefully run a knife around the edges of the pan before releasing the springform to reveal a smooth, firm dessert.
  10. Optional: Garnish with a light dusting of cinnamon or a drizzle of caramel before slicing. Serve cold for the best creamy texture and fragrant spice aroma.

Notes

Ensure pumpkin is thoroughly drained if using homemade or fresh pumpkin. Chill the crust before adding the filling to prevent sogginess. Patience during chilling is key for perfect set and flavor melding.