Description
This No-Bake Pumpkin Cheesecake combines a spiced gingersnap crust with a creamy pumpkin-infused filling, perfect for an easy yet festive dessert. The cheesecake sets in the fridge, requiring no baking, making it a convenient and delicious treat for fall or holiday gatherings.
Ingredients
Scale
Crust
- 1 1/2 cups finely crushed gingersnaps
- 2 Tbsp. granulated sugar
- 5 Tbsp. butter, melted
Filling
- 1 cup heavy cream
- 2 (8-oz.) blocks cream cheese, softened
- 1 (15-oz.) can pumpkin puree
- 1 cup powdered sugar
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. kosher salt
Topping
- Whipped cream
- Roughly crushed gingersnaps
Instructions
- Prepare the Crust: In a medium bowl, combine the crushed gingersnaps, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Pour this crumb mixture into an 8-inch springform pan and pat it down evenly to form the crust layer.
- Whip the Cream: In a separate medium bowl, beat the heavy cream with a mixer until stiff peaks form, creating a light and fluffy whipped cream.
- Make the Filling: In a large bowl, beat the softened cream cheese until it becomes light and fluffy. Add the pumpkin puree and continue beating until the mixture is smooth and lump-free. Incorporate the powdered sugar and beat again until completely smooth. Then add the vanilla extract, cinnamon, nutmeg, and kosher salt and mix until fully combined. Gently fold in the whipped cream until just combined, keeping the mixture light and airy.
- Assemble and Chill: Pour the pumpkin cheesecake filling over the prepared crust in the springform pan. Smooth the top with an offset spatula for an even surface. Cover and refrigerate for at least 4 hours, or up to overnight, to allow the cheesecake to set properly.
- Serve: Before serving, top the cheesecake with whipped cream and sprinkle with roughly crushed gingersnaps for added texture and flavor. Slice and enjoy!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not skip chilling time; it is essential for the cheesecake to set correctly.
- For extra flavor, try adding a pinch of ground cloves or ginger to the filling spices.
- Use an 8-inch springform pan to easily remove the cheesecake without damaging the crust.
- Keep leftover cheesecake refrigerated and consume within 3 days for best quality.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
