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No Bake Pumpkin Cheesecake with Gingersnap Crust Recipe

No Bake Pumpkin Cheesecake with Gingersnap Crust Recipe
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★★★★★

4.7 from 27 reviews

A rich and creamy No Bake Pumpkin Cheesecake featuring a spiced gingersnap crust, smooth pumpkin filling, and a perfect balance of autumn flavors. This easy-to-make dessert requires no baking and is ideal for holiday gatherings or cozy fall evenings.

Ingredients

Scale

Crust

  • 2 cups Gingersnap Crumbs (200 grams; use gluten-free gingersnap cookies if needed)
  • 2 Tablespoons Light Brown Sugar
  • 1/4 teaspoon Ground Cinnamon
  • 6 Tablespoons Unsalted Butter, melted

Filling

  • 1 cup Heavy / Whipping Cream, very cold
  • 2 8-ounce packages Cream Cheese, softened
  • 1 15-ounce can Libby’s Pure Pumpkin
  • 3/4 cup White Sugar
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 teaspoons Pure Vanilla Extract

For Topping (Optional)

  • Whipped Cream
  • Chopped Toasted Pecans
  • A dusting of Ground Cinnamon

Instructions

  1. Prepare the Pan: Lightly grease a 9-inch springform pan to prevent the crust from sticking and ensure easy removal of the cheesecake.
  2. Make the Crust: In a medium bowl, combine gingersnap crumbs, light brown sugar, ground cinnamon, and melted butter evenly. Press this mixture firmly over the bottom and about 1 inch up the sides of the springform pan using the bottom of a measuring spoon. Freeze the crust for 15 minutes while preparing the filling to help it set.
  3. Whip the Cream: Using a standing mixer or hand mixer, beat the very cold heavy whipping cream on high speed until stiff peaks form; this should take about 4 to 5 minutes. Stiff peaks mean the cream stands upright without collapsing. This step is crucial for the firmness of the pumpkin filling.
  4. Set Whipped Cream Aside: Scrape the whipped cream into a small bowl and set it aside for folding in later.
  5. Mix Pumpkin Cheesecake Base: Without wiping the mixer bowl, add the softened cream cheese, pumpkin puree, white sugar, pumpkin pie spice, and vanilla extract into the bowl. Beat at medium speed until the mixture is smooth and well combined.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin and cream cheese mixture using a spatula, being careful not to deflate the cream. Fold until the mixture is uniform and creamy.
  7. Assemble the Cheesecake: Spread the pumpkin filling evenly over the chilled gingersnap crust in the springform pan.
  8. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
  9. Add Toppings: If desired, decorate the top of the cheesecake with additional whipped cream, chopped toasted pecans, and a light dusting of ground cinnamon for extra flavor and presentation.
  10. Serve: Carefully slice the cheesecake and serve chilled. Enjoy this creamy and festive pumpkin dessert!

Notes

  • For a gluten-free option, substitute regular gingersnap cookies with gluten-free gingersnap cookies.
  • Be sure to use very cold heavy whipping cream to achieve stiff peaks.
  • Freezing the crust before adding the filling helps it hold together better.
  • Preferably refrigerate the cheesecake overnight for the best texture and flavor infiltration.
  • This recipe is perfect as a make-ahead dessert for holidays and gatherings.

Nutrition

Keywords: Pumpkin cheesecake, no bake dessert, gingersnap crust, pumpkin pie spice, autumn dessert, easy holiday dessert

Find it online: https://flavorsbymaya.com/no-bake-pumpkin-cheesecake-with-gingersnap-crust-recipe/