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No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake recipe makes a rich and creamy cheesecake, full of warm fall flavor, without the hassle of the oven. With a spiced cookie crust and smooth pumpkin cheesecake filling, it’s the perfect make-ahead dessert for holidays or cozy gatherings!
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This No Bake Pumpkin Cheesecake recipe makes a rich and creamy cheesecake, full of warm fall flavor, without the hassle of the oven. With a spiced cookie crust and smooth pumpkin cheesecake filling, it’s the perfect make-ahead dessert for holidays or cozy gatherings!

Ingredients

Cookie Crust:

2 cups cookie crumbs (gingersnaps add to the spice flavor)
1/4 tsp. ground ginger
1/4 tsp. cinnamon
6 Tbsp. butter, melted
1/4 cup granulated sugar or brown sugar, packed

Cheesecake Filling:

2 (8 oz.) blocks full-fat cream cheese, softened to room temperature
1 cup pumpkin puree*
3/4 cup confectioners’ sugar
1/4 cup brown sugar
1 tsp. pure vanilla extract
2 tsp. pumpkin pie spice*
1/2 tsp. cinnamon
1/8 tsp. salt
1 container whipped topping

Optional Toppings:

Additional whipped cream
Salted caramel sauce

Instructions

  1. In a medium bowl, combine cookie crumbs, ginger, cinnamon, sugar, and melted butter. Stir until evenly moistened.
  2. Press the mixture firmly into the bottom of a 9- or 10-inch springform pan. Use the bottom of a measuring cup to pack it tightly.
  3. Freeze for 10–20 minutes while you make the filling.
  4. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, scraping down the sides as needed.
  5. Add the pumpkin puree, powdered sugar, and brown sugar. Beat on medium-high until fully combined and smooth.
  6. Mix in vanilla, pumpkin pie spice, cinnamon, and salt. Beat until no lumps remain.
  7. Gently fold in the whipped topping until the mixture is light and fluffy. Be careful not to deflate it.
  8. Remove the crust from the freezer. Spread the filling evenly over the crust using an offset spatula.
  9. Smooth the top and cover tightly with plastic wrap or aluminum foil.
  10. Refrigerate for at least 8 hours, preferably 12 hours or overnight, to allow the cheesecake to set.
  11. Run a knife along the edges of the springform pan before removing the rim. Slice with a sharp knife, wiping it clean between cuts for neat slices.
  12. Top with extra whipped cream or drizzle with salted caramel sauce, if desired.

Notes

  • For extra flavor in the crust, toast the cookie crumbs lightly before mixing.
  • Make-ahead friendly: Cheesecake can be refrigerated up to 2 days before serving.

Find it online: https://www.livingonadime.com/best-pumpkin-recipes/