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No-Cook Pumpkin Chocolate Icebox Cake

Photo: Annabelle Breakey; Styling: Robyn Valarik

 

Prep time 30 mins
Chill time 12 hrs
Yield Serves 12
Make a picture-perfect fall dessert for your holiday open house or neighborhood block party. It's pretty from the top, and even prettier when you remove a slice. 

Ingredients

  • 3 packages (8 oz. each) cream cheese, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 can (15 oz.) pumpkin
  • 2 tablespoons half-and-half
  • 1/8 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 28 chocolate graham cracker sheets (12 oz. total)
  • Unsweetened cocoa powder, for dusting

Nutrition Information

  • calories 315
  • caloriesfromfat 59 %
  • protein 4.4 g
  • fat 21 g
  • satfat 12 g
  • carbohydrate 29 g
  • fiber 1.3 g
  • sodium 251 mg
  • cholesterol 63 mg

How to Make It

  1. Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.

  2. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.

  3. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut cake into squares.

  4. Note: Nutritional analysis is per square.

Cook's Notes

To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges. Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers. To serve, lift from pan using plastic wrap as handles. Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges. Then decorate as directed.