Go Back
- 2 cups pumpkin puree - 16 oz cream cheese, softened at room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup heavy whipping cream - 1 package (14 oz) graham crackers - Whipped cream, for topping - Ground cinnamon, for garnish The main ingredients create a smooth and creamy texture. Pumpkin puree adds rich flavor. Cream cheese gives it a nice tang. Powdered sugar sweetens the mixture just right. - Pumpkin pie spice - Chopped nuts (like pecans or walnuts) - Dark chocolate shavings - Caramel sauce You can add these for extra flavor. Pumpkin pie spice adds warmth. Nuts give a crunchy texture. Chocolate shavings make it fancy. Caramel sauce adds sweetness too. - 9x13 inch baking dish - Mixing bowls - Electric mixer - Rubber spatula - Plastic wrap These tools help in making the cake. The baking dish holds all the layers. Mixing bowls are for the ingredients. An electric mixer speeds up the mixing process. A rubber spatula helps fold in the whipped cream without losing air. To begin, grab a large mixing bowl. Add 16 oz of softened cream cheese and 1 cup of powdered sugar. Use an electric mixer to beat the mixture on medium speed. Mix until it is smooth and creamy, about 2-3 minutes. Make sure there are no lumps. Now, gradually add in 2 cups of pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Mix on low speed until everything is well combined. Next, take a clean bowl and pour in 1 cup of heavy whipping cream. Whip the cream on high speed until stiff peaks form. This should take about 3-5 minutes. Gently fold the whipped cream into the pumpkin mixture. Use a rubber spatula for this. Be careful not to deflate the whipped cream too much. You want to keep it light and airy. Now that the mixture is ready, take a 9x13 inch baking dish. Start by laying down a layer of graham crackers at the bottom. Cover the entire surface. Then, spoon one-third of the pumpkin cheesecake mixture over the crackers. Use a spatula to smooth it out evenly. Repeat this layering process. Add more graham crackers, then another layer of the pumpkin mixture. Aim for about 3 layers of graham crackers and 3 layers of the filling. Finish with a top layer of the pumpkin mixture. Once all layers are assembled, cover the dish tightly with plastic wrap. Place it in the refrigerator. Let the icebox cake chill for at least 4 hours. For the best results, let it sit overnight. This will help the flavors blend beautifully. When you’re ready to serve, take the cake out of the fridge. Top each slice with whipped cream. Finish with a sprinkle of ground cinnamon for extra flavor. Enjoy the tasty layers and creamy texture! To get the best texture in your pumpkin cheesecake icebox cake, start by using room temperature cream cheese. Cold cream cheese can cause lumps. Beat the cream cheese and powdered sugar until it’s very smooth. This step is key. When you whip the heavy cream, make sure to whip it until stiff peaks form. This helps add air and lightness to your cake. Gently fold the whipped cream into the pumpkin mixture. Take your time, and don't rush this part. You want to keep that fluffy texture. For a beautiful presentation, cut the cake into squares. Place each square on a plate. Top each piece with a generous dollop of whipped cream. A sprinkle of ground cinnamon adds a nice touch. You can also use pumpkin pie spice for more flavor. If you're feeling fancy, add a few pecans or a drizzle of caramel sauce. This makes each slice look special and taste even better. If you have leftover pumpkin puree, consider making pumpkin muffins or pancakes. You can also blend it into smoothies for a fall twist. For leftover whipped cream, you can use it to top hot chocolate or coffee. It’s a great way to use up what you have. Don't waste those delicious ingredients! {{image_4}} You can make a gluten-free version of this treat easily. Simply swap graham crackers for gluten-free cookies. Look for options made from almonds or coconut. These will add a nice flavor and texture. Also, check the pumpkin puree and spices to ensure they are gluten-free. The rest of the ingredients work well as is. If you want to mix things up, try adding different flavors. You can use chocolate cookies instead of graham crackers for a rich twist. Adding a layer of caramel sauce between the layers is another great idea. You may also use different spices like allspice or cloves for a unique taste. Just make sure to balance the flavors well with the pumpkin. Serving this cake in mini cups is a fun idea. Use small dessert cups or jars. Layer the graham crackers and pumpkin mix just like in the big dish. This makes it easy for guests to grab a serving. You can even top each cup with whipped cream and a sprinkle of cinnamon. These mini servings look cute and are great for parties! To store leftover Pumpkin Cheesecake Icebox Cake, cover it tightly with plastic wrap. This keeps it fresh and prevents it from absorbing other smells in the fridge. You can also transfer slices to an airtight container. Make sure to use wax paper between layers to avoid sticking. The cake needs to stay chilled at all times. You can freeze this cake if you have extra servings. First, slice the cake into portions. Then, wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. Be sure to remove as much air as possible. This helps keep out frost and ice. The cake will freeze well for up to three months. The Pumpkin Cheesecake Icebox Cake lasts about five days in the fridge. After this time, the texture may change. If you freeze it, it can last up to three months. When you thaw it, let it sit in the fridge overnight for best results. This gives it time to regain its creamy texture. Yes, you can make this recipe ahead of time. It needs time to chill. I recommend making it the day before. This allows the flavors to blend well. The icebox cake will taste even better after a night in the fridge. If you want to substitute cream cheese, try using mascarpone cheese. It has a similar texture and taste. You can also use Greek yogurt for a lighter option. Just remember, it may change the flavor a bit. To make the mixture dairy-free, use dairy-free cream cheese. Look for brands that are soy or nut-based. You can also use coconut cream in place of heavy cream. This will give you a nice, rich texture without dairy. Yes, you can switch out graham crackers. Try using vanilla wafers for a sweeter taste. You can also use crushed ginger snaps for a spicy kick. Just ensure the cracker is sturdy enough to hold the layers. This blog post shared a simple guide for making a pumpkin cheesecake icebox cake. You learned the main ingredients, prep steps, and tips for a great texture. We covered fun variations and how to store your cake. Making this dessert is easy, and you can customize it however you like. Remember, it’s all about delicious layers and creativity. Enjoy your pumpkin cheesecake icebox cake with friends and family. It will be a hit at any gathering!

Pumpkin Cheesecake Icebox Cake

Indulge in the festive flavors of fall with this delicious Pumpkin Cheesecake Icebox Cake! This no-bake dessert combines creamy pumpkin and tangy cheesecake layered between buttery graham crackers, creating a delightful treat perfect for any gathering. With easy steps and simple ingredients, you can impress your guests in no time. Click through to explore the full recipe and enjoy every luscious bite of this autumn delight!
Print Recipe Pin Recipe

Ingredients
  

2 cups pumpkin puree

16 oz cream cheese, softened at room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup heavy whipping cream

1 package (14 oz) graham crackers

Whipped cream, for topping

Ground cinnamon, for garnish

Instructions
 

In a large mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer to beat the mixture on medium speed until it becomes smooth and creamy, with no lumps remaining—this should take about 2-3 minutes.

    Gradually add in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and ginger. Continue to mix on low speed until all ingredients are fully combined and the mixture is homogeneous.

      In a separate bowl, use a clean electric mixer to whip the heavy cream on high speed until stiff peaks form, indicating that the cream is whipped enough to hold its shape. This process should take about 3-5 minutes.

        Gently fold the whipped cream into the pumpkin mixture using a rubber spatula. Be careful to incorporate the whipped cream without deflating it too much, as you want to maintain that light, airy texture.

          Take a 9x13 inch baking dish and lay down a layer of graham crackers at the bottom, covering the entire surface. Spoon one-third of the pumpkin cheesecake mixture over the crackers, smoothing it out evenly with a spatula.

            Repeat the layering process, adding more graham crackers followed by another layer of the pumpkin cheesecake mixture. You should aim for a total of about 3 layers of graham crackers and 3 layers of the filling, finishing with a top layer of the pumpkin mixture.

              Once all layers are assembled, cover the dish tightly with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, but for the best results, let it set overnight so that the flavors can meld beautifully.

                When you're ready to serve, remove the icebox cake from the refrigerator. Generously top each slice with whipped cream and finish with a light sprinkle of ground cinnamon for added flavor.

                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 10

                    - Presentation Tips: Slice the icebox cake into squares and serve them on individual plates. Add a dollop of whipped cream to each piece, then finish with a delicate sprinkle of cinnamon and a small pinch of pumpkin pie spice for an elegant decorative touch that enhances the fall theme. Enjoy the delightful flavors and textures in every bite!