No Bake Pumpkin cheesecake is the perfect fall dessert. It's rich and creamy, with just the right amount of sweetness and spice. Best of all, it's super easy to make.
Put the digestive biscuits and pecans in a food processor and pulse until you have a fine crumb. Tip the crumbs into a bowl.
Add melted butter and stir together.
Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
Make The Cheesecake Filling
Melt the white chocolate and set aside to cool - it can't go into the cheesecake mixture hot.
Put the cream cheese, cream, vanilla, pumpkin puree, pumpkin spice and sugar in a bowl. Whisk until thick. This could take a few minutes to really thicken up.
Add the cooled melted white chocolate and fold to combine.
If you like, you can add a little orange food colour. Just a little is all it takes to bring out the natural orange hue of the pumpkin.
Tip the filling into the tin, level off with a spatula and place in the fridge. Chill overnight until firm.