Description
Creamy “No-Bake Pumpkin Cheesecake” weaves autumn’s warmth into a silky dessert that melts effortlessly on your palate. Rich spices and smooth pumpkin embrace graham cracker layers, promising a quick, indulgent escape into seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 grams) pumpkin puree
- 1 cup (120 grams) powdered sugar
Crust Ingredients:
- 1 1/2 cups (180 grams) gingersnap crumbs
- 5 tablespoons (71 grams) melted butter
Flavoring and Topping Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup (240 milliliters) heavy whipping cream
Instructions
- Crush gingersnap cookies into fine crumbs and blend thoroughly with melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of a springform pan, creating a compact, smooth base layer.
- Using an electric mixer, whip cream cheese in a large mixing bowl until completely smooth and free of lumps.
- Gently incorporate pumpkin puree into the cream cheese, stirring carefully to maintain a creamy consistency.
- Gradually fold in powdered sugar, ensuring even distribution throughout the mixture.
- Add vanilla extract and pumpkin pie spice, mixing until the ingredients are harmoniously blended.
- In a separate chilled bowl, whip heavy cream until it forms stiff, glossy peaks that hold their shape.
- Delicately fold the whipped cream into the pumpkin mixture, maintaining the airiness of the cream while creating a uniform texture.
- Transfer the filling onto the prepared gingersnap crust, smoothing the top with a spatula to create an even surface.
- Refrigerate the cheesecake for a minimum of 4 hours, allowing it to set completely and develop a rich, creamy consistency.
- Before serving, gently release the springform pan and slice into elegant portions.
Notes
- Enhance crust texture by using a flat-bottomed glass to press gingersnap mixture evenly and firmly.
- Ensure cream cheese is completely softened at room temperature to prevent lumps and achieve a silky smooth filling.
- For a gluten-free version, substitute gingersnap crumbs with almond flour or gluten-free graham cracker crumbs.
- Chill the cheesecake overnight for maximum flavor development and firmer consistency.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 364
- Sugar: 21 g
- Sodium: 305 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 93 mg