No-Bake Pumpkin Cheesecake
Ingredients
Gingersnap Cookie Crust
-
2
cups
gingersnap cookie crumbs
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground cinnamon
-
6
tablespoons
unsalted butter, melted
-
¼
cup
granulated sugar or brown sugar
Cheesecake Filling
-
1
cup
cold heavy cream
-
16
ounces
full-fat brick cream cheese, softened
-
1
cup
pumpkin puree
-
¾
cup
confectioners’ sugar
-
¼
cup
packed light or dark brown sugar
-
1
teaspoon
pure vanilla extract
-
2
teaspoons
pumpkin pie spice
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
salt
Optional Toppings
-
to taste
whipped cream
-
to taste
salted caramel
Instructions
- Prepare the crust by mixing the gingersnap cookie crumbs, spices, melted butter, and sugar, then pack tightly into a springform pan and freeze for 10-20 minutes.
- Whip the cold heavy cream in a mixer until stiff peaks form and set aside.
- In another bowl, beat the softened cream cheese until smooth, then add the pumpkin, sugars, vanilla, spices, and salt, mixing until creamy.
- Gently fold the whipped cream into the pumpkin mixture until well combined, being careful not to deflate the whipped cream.
- Spread the filling into the prepared crust using a spatula to smooth the top.
- Cover and refrigerate for at least 8 hours, ideally overnight, to allow the cheesecake to set.
- Once set, loosen the cheesecake from the springform pan and slice for serving, optionally topping with whipped cream or caramel.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
18g
Total carbohydrates
22g
Total protein
5g
Sodium
150mg
Cholesterol
50mg
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