Pumpkin Cheesecake No-Bake (Printable Format)
This light, pumpkin dessert sits on a spiced gingersnap base, no oven needed. A superb fall-themed treat for any gathering.
# Needed Ingredients:
01 -
200g (2 cups) crushed gingersnap cookies.
02 -
A pinch of cinnamon (1/4 teaspoon).
03 -
A touch of ground ginger (1/4 teaspoon).
04 -
Melted butter, 85g (6 Tablespoons).
05 -
50g (1/4 cup) regular or brown sugar.
06 -
Cold heavy cream, 240ml (1 cup).
07 -
452g (16 ounces) full-fat cream cheese, at room temp.
08 -
Pumpkin puree, 227g (1 cup).
09 -
90g (3/4 cup) powdered sugar.
10 -
50g (1/4 cup) tightly packed brown sugar (dark or light).
11 -
Pure vanilla, 1 teaspoon.
12 -
Pumpkin spice mix, 2 teaspoons.
13 -
A dash of cinnamon (1/2 teaspoon).
14 -
A small pinch of salt (1/8 teaspoon).
# Preparation Steps:
01 -
Combine the cookie crumbs, spices, sugar, and butter. Press firmly into your springform pan, then pop it in the freezer for 10-20 minutes.
02 -
Using a mixer, beat the cold cream at a medium-high speed for roughly 4 minutes until stiff peaks form.
03 -
Cream the softened cream cheese until smooth, then blend in pumpkin and both sugars. Mix in vanilla, salt, and spices.
04 -
Carefully fold the whipped cream into the cream cheese blend until it's fully combined.
05 -
Take the crust from the freezer and spread the filling evenly on top. Use an offset spatula to smooth the surface.
06 -
Cover and refrigerate for at least 8 hours or overnight. You can keep it chilled for up to 2 days before serving.
# Supplementary Details:
01 -
Prepare up to 2 days in advance and chill in the fridge.
02 -
Store in the freezer for as long as 3 months.
03 -
Go for canned pumpkin instead of fresh for consistent results.
04 -
Leftovers go in the fridge and stay fresh for 5 days tops.