No-Bake Pumpkin Cheesecake
A seasonal no-bake pumpkin cheesecake recipe with clear preparation and serving guidance.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 510 minutes
- Yield: 12 slices
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups gingersnap crumbs
- 7 tablespoons unsalted butter, melted
- 24 ounces full-fat cream cheese, softened
- 1 cup pumpkin purée, blotted to remove excess moisture
- 1 cup powdered sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2 cups cold heavy cream
- 1/3 cup whipped cream, for garnish
Instructions
- Make the crust: Line a 9-inch springform pan. Mix gingersnap crumbs and melted butter, then press firmly across the base and 1 inch up the sides. Freeze 20 minutes.
- Mix the pumpkin base: Beat cream cheese, pumpkin, powdered sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.
- Whip the cream: In a cold bowl, whip heavy cream to firm peaks. Do not overbeat.
- Fold and fill: Fold whipped cream into the pumpkin mixture in three additions. Spread over the crust and smooth the top.
- Chill: Cover and refrigerate at least 8 hours. Release from the pan and garnish lightly with whipped cream before slicing cold.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.
Find it online: https://sweetindulgencerecipes.com/no-bake-pumpkin-cheesecake/