Description
Indulge in a luxurious, autumnal treat with this effortless No Bake Pumpkin Cheesecake. Featuring a crisp, spicy gingersnap crust and a velvety, pumpkin-spiced cream cheese filling, this dessert delivers professional results without the need for an oven. It is the perfect centerpiece for holiday gatherings, utilizing whipped cream to create a stable, airy texture that sets perfectly in the refrigerator. This recipe is a sophisticated, crowd-pleasing dessert that saves precious oven space while capturing the essence of fall in every bite.
Ingredients
2 cups gingersnap crumbs
1/4 tsp ground ginger
1/4 tsp ground cinnamon
6 Tbsp unsalted butter, melted
1/4 cup granulated sugar
1 cup heavy cream, chilled
16 oz cream cheese, room temperature
1 cup pumpkin puree
3/4 cup confectioners sugar
2 tsp pumpkin pie spice
Instructions
Combine gingersnap crumbs, ginger, cinnamon, melted butter, and sugar in a bowl.
Press mixture firmly into the bottom and sides of a 9-inch springform pan.
Freeze the crust for 10-20 minutes to set.
Whip the cold heavy cream until stiff peaks form.
In a separate bowl, beat the cream cheese until smooth.
Add pumpkin puree, confectioners sugar, and pumpkin pie spice to the cream cheese and mix until combined.
Fold the whipped cream into the pumpkin mixture until incorporated.
Spread the filling evenly into the prepared crust.
Chill in the refrigerator for at least 8 hours until set.
Notes
Ensure your cream cheese is at room temperature to avoid lumps. Keep the heavy cream very cold to ensure it whips properly. Chilling for the full 8 hours is essential for clean slices. Serve with extra whipped cream or a dusting of cinnamon if desired.
- Prep Time: 30
- Category: Trending
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
