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Recipe Pumpkin Cheesecake No Bake

Print reciperecipe pumpkin cheesecake no bake slice with gingersnap crust

Fluffy no bake pumpkin cheesecake with warm pumpkin spice flavor and crunchy gingersnap crust. This chilled cheesecake is creamy, light, and perfect for fall desserts.

Prep time
20 minutes
Cook time
0 minutes
Total time
8 hours 20 minutes
Yield
10–12 servings

Ingredients

Gingersnap Cookie Crust 2 cups gingersnap cookie crumbs 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 6 tablespoons unsalted butter, melted 1/4 cup granulated or brown sugar   Pumpkin Cheesecake Filling 1 cup cold heavy cream 16 ounces full fat cream cheese, softened 1 cup pumpkin puree 3/4 cup confectioners sugar 1/4 cup brown sugar 1 teaspoon vanilla extract 2 teaspoons pumpkin pie spice 1/2 teaspoon ground cinnamon 1/8 teaspoon salt   Optional Toppings Whipped cream Salted caramel drizzle

Instructions

  1. Make Crust: Combine gingersnap crumbs, ginger, cinnamon, melted butter, and sugar in a bowl and mix until evenly coated.
  2. Press Crust: Firmly press the crust mixture into the bottom and sides of a springform pan using the bottom of a measuring cup.
  3. Chill Crust: Freeze the crust for 10–20 minutes to help it hold together.
  4. Whip Cream: Using a mixer, beat cold heavy cream until stiff peaks form then set aside.
  5. Beat Cream Cheese: In a separate bowl beat softened cream cheese until smooth and creamy.
  6. Add Pumpkin: Mix in pumpkin puree, confectioners sugar, and brown sugar until combined.
  7. Add Flavor: Beat in vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
  8. Fold Cream: Gently fold whipped cream into the pumpkin mixture using a spatula.
  9. Fill Crust: Spread cheesecake filling evenly into the chilled crust and smooth the top.
  10. Chill Cheesecake: Cover and refrigerate for at least 8 hours or overnight until firm.
  11. Serve: Remove from pan, slice with a clean knife, and top with whipped cream or caramel if desired.

Notes

For best texture, chill the cheesecake overnight. Use canned pumpkin puree for consistent results. Fresh pumpkin puree can prevent the cheesecake from setting properly. Cheesecake can be refrigerated up to 5 days or frozen up to 3 months.

Nutrition

Calories
420
Fat
28g
Saturated fat
16g
Sugar
28g
Sodium
290mg
Protein
5g
Carbohydrates
38g
Fiber
2g