No Bake Pumpkin Cheesecake
A rich and creamy cheesecake that captures the essence of fall without the need for baking.
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Food Processor
- Stand Mixer
Ingredients
- 2 cups old-fashioned gingersnap cookie crumbs
- 5 Tbsp unsalted butter melted
- 1/4 tsp kosher salt
- 16 oz cream cheese full fat, brick-style (2 packages)
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar packed
- 1/4 cup pumpkin puree
- 4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground mace optional
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/3 cups heavy cream
Instructions
- In a food processor, pulse gingersnap cookies until fine crumbs form. In a bowl, mix crumbs with melted butter and salt until moist clumps form.
- Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust. Chill in the freezer while preparing the filling.
- In a stand mixer, beat cream cheese on high speed until smooth. Gradually add granulated sugar, brown sugar, pumpkin puree, cinnamon, nutmeg, ginger, mace (if using), cloves, vanilla, and salt. Mix until well combined.
- Switch to a whisk attachment and whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Pour the cheesecake filling into the chilled crust and smooth the top with a spatula. Cover with plastic wrap.
- Refrigerate for at least 2 hours or overnight for the best flavor and texture.
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Notes
Store leftovers in the refrigerator, covered, for up to 5 days.