No Bake Pumpkin Cheesecake
A No Bake Pumpkin Cheesecake with a silky, spiced, mousse-like filling and a press-in gingersnap crust.
Servings: 16 Slices
Ingredients
For the gingersnap crust:
- 2 cups old-fashioned gingersnap cookie crumbs
- 5 tablespoons unsalted butter melted
- ¼ teaspoon kosher salt
For the pumpkin cheesecake:
- 16 oz cream cheese full fat brick-style, 2 packages
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar packed
- ¼ cup pumpkin purée
- 4 teaspoons ground cinnamon slightly rounded
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground mace optional
- ¼ teaspoon ground cloves
- ½ teaspoon vanilla extract
- ? teaspoon kosher salt
- 1 ⅓ cups heavy cream
Instructions
- Place the gingersnap cooking into a food processor and pulse until they become a fine cookie crumb.
- Combine the gingersnap cookie crumbs, melted butter, and kosher salt together in a large bowl. Mix together well with your hands, squeezing to create clumps.
- Press crust into a 9-inch or 10-inch springform pan and up the sides. I recommend using the back of a measuring cup or tart tamper to firmly compact the crust. This reduces the risk of it crumbling when serving.
- Place the crust in the freezer while preparing the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese (I don’t pre-soften it) until softened and smooth.
- Add the dark brown sugar, granulated sugar, pumpkin puree, and pumpkin spice to the cream cheese. Continue to beat until no visible sugar granules remain.
- Add the vanilla extract and kosher salt. Beat to combine.
- Switch to the whisk attachment and add cream to the cream cheese mixture. Whisk together on medium-high until stiff peaks form.
- Remove the crust from the freezer and scrape the cheesecake filling into the prepared crust using a rubber or silicone spatula. Spread the filling evenly and smooth it out with a small offset spatula.
- Cover with plastic wrap and refrigerate for at least 2 hours. Aim to chill it for 12 hours, but overnight is best. This will allow the cleanest slices.
Notes
Yield – 1, 9-inch or 10-inch cheesecake
Presentation – Serve sliced no-bake cheesecake with caramel sauce and candied pecans.
Technique – Make sure to pack the crust tightly into the springform pan for a crust that will hold up when sliced.
Storage—The no-bake cheesecake can be stored well wrapped in plastic wrap for up to 7 days or frozen for up to 3 months.
Nutrition
Calories: 294kcal | Carbohydrates: 23g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 211mg | Potassium: 124mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1380IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 1mg