No-Bake Pumpkin Cheesecake

By lihui

8 Person

275 Minutes

0 Calories

Figuring out how to make all of the pumpkin desserts during Thanksgiving while the turkey is in the oven can be a nightmare. That's why you need this no-bake cheesecake. It's a major time saver and while we love our classic pumpkin cheesecake, we go crazy for the no-bake option The gingersnap crust is a must and adds that extra layer of fall.

Ingredients

Topping

Roughly crushed gingersnaps
Whipped cream

Filling

1/4 teaspoon Kosher salt
1/2 teaspoon Ground nutmeg
1 teaspoon Cinnamon
1 teaspoon Pure vanilla extract
1 c. Powdered sugar
1 can Pumpkin puree
8 ounces Cream cheese, softened
1 c. Heavy cream

Crust

5 tablespoons Melted butter
2 tablespoons Granulated sugar
1 1/2 c. Finely crushed gingersnaps

Method

01

In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer.
02

In a medium bowl, beat heavy cream to stiff peaks.
03

In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula.
04

Refrigerate until set, at least 4 hours and up to overnight.
05

Serve with whipped cream and crushed gingersnaps.

Related Tags

No-Bake Pumpkin Cheesecake

4.2

( By lihui )

01 Information

Grade medium
Serving 8 servings
Prep Time 15 Mins
Total Time 275 Mins

02 Ingredients

Topping

Roughly crushed gingersnaps

Whipped cream

Filling

1/4 teaspoon Kosher salt

1/2 teaspoon Ground nutmeg

1 teaspoon Cinnamon

1 teaspoon Pure vanilla extract

1 c. Powdered sugar

1 can Pumpkin puree

8 ounces Cream cheese, softened

1 c. Heavy cream

Crust

5 tablespoons Melted butter

2 tablespoons Granulated sugar

1 1/2 c. Finely crushed gingersnaps

03 Method

Step 1

In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer.

Step 2

In a medium bowl, beat heavy cream to stiff peaks.

Step 3

In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula.

Step 4

Refrigerate until set, at least 4 hours and up to overnight.

Step 5

Serve with whipped cream and crushed gingersnaps.

04 Author