Pumpkin Gingersnap Icebox Cheesecake
Pumpkin gingersnap icebox cheesecake layers spiced pumpkin cream, crisp cookies, and maple whipped cream without turning on the oven.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 510 minutes
- Yield: 12 servings
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- 2 cups heavy cream, divided
- 2 tablespoons pure maple syrup
- 10 ounces crisp gingersnap cookies
- 1/2 cup chopped crystallized ginger, optional
- 1/3 cup toasted pecans, chopped
Instructions
- Make pumpkin cream: Beat cream cheese, pumpkin, powdered sugar, vanilla, spice, and salt until completely smooth.
- Whip the cream: Whip 1 1/2 cups cream to medium peaks and fold into the pumpkin mixture in three additions.
- Layer: Line a 9-inch loaf pan with parchment. Layer gingersnaps, pumpkin cream, and optional crystallized ginger, repeating three times.
- Chill: Cover and refrigerate at least 8 hours so the cookies soften into cake-like layers.
- Finish: Whip remaining cream with maple syrup. Unmold, top with maple cream, pecans, and gingersnap crumbs, then slice cold.
Notes
Store leftovers promptly in a covered container and follow the make-ahead guidance in the article. Images are AI-generated illustrations; recipe not kitchen-tested.