Description

This elegant no-bake pumpkin cheesecake combines a zesty gingersnap crust with a light, spiced pumpkin filling for the ultimate autumn treat. It offers a sophisticated alternative to traditional pie and requires no oven time, making it a perfect addition to your holiday dessert table.

Ingredients

2 cups crushed gingersnap cookies
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
16 ounces full-fat cream cheese, softened
1 cup pumpkin puree
1/2 cup confectioners’ sugar
1/2 cup light brown sugar, packed
1 1/2 cups heavy whipping cream, cold
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

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Instructions

In a medium bowl, combine the crushed gingersnap cookies, melted butter, and granulated sugar, then press the mixture firmly into the bottom and sides of a 9-inch springform pan and freeze for 10-20 minutes.
Using a large bowl, whip the cold heavy cream until stiff peaks form, which should take about 4 minutes, and set aside.
In a separate bowl, beat the softened cream cheese until smooth, then incorporate the pumpkin puree, confectioners’ sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until the batter is creamy.
Gently fold the whipped cream into the pumpkin mixture using a spatula, spread the filling evenly into the chilled crust, and refrigerate for at least 8 hours or overnight.

Notes

To achieve the smoothest possible filling, ensure your cream cheese is completely at room temperature before you begin mixing. For professional-looking slices, use a sharp knife dipped in hot water and wiped dry between every single cut.

Prep Time: 25 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American