Pumpkin Cheesecake No Bake (Print Version)

# Ingredients:

01 - 2 cups (200g) crushed gingersnap cookies.
02 - 6 tablespoons (85g) melted unsalted butter.
03 - 1/4 cup (50g) white or brown sugar.
04 - 1/4 teaspoon ground ginger powder.
05 - 1/4 teaspoon cinnamon powder.
06 - 1 cup (240ml) chilled heavy whipping cream.
07 - 16 ounces (452g) softened full-fat cream cheese bricks.
08 - 1 cup (227g) pure pumpkin puree.
09 - 1/4 cup (50g) packed dark or light brown sugar.
10 - 3/4 cup (90g) powdered sugar.
11 - 1 teaspoon real vanilla extract.
12 - 1/8 teaspoon table salt.
13 - 1/2 teaspoon cinnamon.
14 - 2 teaspoons store-bought pumpkin pie seasoning.

# Instructions:

01 - Stir together crushed gingersnaps, butter, sugar, and spices. Spread firmly into springform pan and freeze for 10-20 mins.
02 - Beat heavy cream on medium-high for about 4 mins till stiff peaks form. Use a mixer.
03 - Blend the cream cheese till smooth. Mix pumpkin and sugars in, then add vanilla, salt, and spices.
04 - Carefully fold whipped cream into the pumpkin-cheese mix till everything blends together evenly.
05 - Pour the filling over the set crust, smoothing the top with an offset spatula.
06 - Refrigerate covered for a full 8 hours, or leave overnight—ok up to 2 days.

# Notes:

01 - Prepare up to 2 days in advance; keep refrigerated.
02 - Freezing works great—store up to 3 months.
03 - Skip fresh pumpkin; use canned for the best texture.
04 - Leftovers last 5 days when refrigerated.

Back