No-Bake Pumpkin Cheesecake: The Easiest Indulgence for Fall
Enjoy a luscious no-bake pumpkin cheesecake that's perfect for fall with a delicious gingersnap crust.
Equipment
- 9-inch or 10-inch springform pan
- hand mixer or stand mixer
- silicone spatula
- Measuring Cup
- offset spatula
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, packed
Cheesecake
- 1 cup cold heavy cream
- 16 ounces full-fat brick cream cheese softened
- 1 cup pumpkin puree
- ¾ cup confectioners’ sugar
- ¼ cup light or dark brown sugar packed
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice store-bought or homemade
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Optional Toppings
- Whipped Cream See recipe for homemade whipped cream
- Salted Caramel See recipe for homemade salted caramel
Instructions
Preparation
- Make the crust: Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly.
- Freeze for 10-20 minutes as you prepare the filling.
- Make the filling: Whip the cold heavy cream into stiff peaks using a hand mixer or stand mixer on medium-high speed for about 4 minutes. Set aside.
- Beat the cream cheese on medium speed until smooth and creamy. Add the pumpkin, confectioners’ sugar, and brown sugar and beat until combined.
- Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until smooth, ensuring there are no lumps.
- Fold the whipped cream into the cheesecake filling until combined.
- Remove crust from the freezer and spread filling into the crust, smoothing the top with an offset spatula.
- Cover tightly and refrigerate for at least 8 hours, preferably overnight.
- Once chilled, loosen the cheesecake from the rim of the springform pan and slice for serving.
- Serve with optional toppings and store leftovers in the refrigerator for up to 5 days.
Notes
For best results, refrigerate for at least 12 hours before serving. Avoid using the freezer to set the cheesecake filling.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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