No-Bake Pumpkin Cheesecake with Gingersnap Crust

No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And if I'm making a pumpkin cheesecake, it has to have a gingersnap crust. The combination is phenomenal.

Course Desserts & Sweet Treats

Cuisine American

Keyword cheesecake, gingersnap, holiday, homemade, no-bake, pumpkin, Thanksgiving

Prep Time 30 mins

Additional Time 4 hrs

Total Time 4 hrs 30 mins

Servings servings

Calories 568

Author Laurie McNamara

Equipment

Cuisinart FP-11 Elemental 11 Food Processor - White

Ingredients

For The Crust:

30 gingersnap cookies or 1½ cup crumbs
4 to 6 tablespoons salted butter* melted
2 tablespoons dark brown sugar

FOR THE FILLING:

16 ounces cream cheese softened at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1¾ cup pumpkin puree
1 tablespoon pure vanilla extract
1 tablespoon pumpkin pie spice
3/4 cup heavy whipping cream cold
whipped cream for serving

Instructions

In the bowl of your food processor, add cookies and sugar and pulse until finely ground. Transfer to a bowl and pour in 4 tablespoon of the melted butter. Add more butter if the crumbs are too dry.
Press the gingersnap crumbs into the bottom and partially up the sides of a (ungreased) 9-inch springform pan. Refrigerate for 30 to 45 mintues.
Meanwhile, in the bowl of your stand mixer, mix together the softened cream cheese and both sugars until light and creamy.
Next add in the pumpkin, vanilla, pumpkin pie spice and mix thoroughly.
Lastly, in a separate bowl, add the cold cream and whip until stiff peaks form. Transfer the whipped cream to the bowl with the pumpkin mixture and use a rubber spatula to gently fold it in.
Transfer the pumpkin cheesecake mixture to the chilled crust. Use a offset spatula to spread evenely. Chill for a minimum of 4 hours or overnight.
Slice and serve with whipped cream and crushed gingersnap cookies.

Notes

*Start with 4 tablespoons butter and if the crumbs look dry, add an additional tablespoon or two as needed. You do not want overly buttery crumbs.

Nutrition