No-Bake Pumpkin Cheesecake Recipe

Pumpkin cheesecake with a spiced gingerbread cookie crust and creamy filling is no-bake. Piped whipped cream adds elegance!

INGREDIENTS

SERVINGS: 8 SLICES GINGERSNAP CRUST – 2 ¼ cups gingersnap cookie crumbs (290 grams) – ¼ cup packed light or dark brown sugar (50 grams) – 6 tablespoons unsalted butter melted (85 grams) PUMPKIN CHEESECAKE FILLING – 1 (15-ounce) can pumpkin puree (425 grams before blotting; 220 grams after blotting) – 24 ounces brick-style cream cheese softened (3 blocks; 680 grams) – 1 ¼ cups powdered sugar (150 grams) – ⅓ cup packed light or dark brown sugar (65 grams) – 1 ½ teaspoons pure vanilla extract – 1 ½ teaspoons ground cinnamon – ½ teaspoon ground nutmeg – ½ teaspoon ground ginger – ¼ teaspoon ground clove – ¾ cup heavy whipping cream OPTIONAL TOPPING – Homemade whipped cream

INSTRUCTIONS

Step 1

Line a 9-inch springform pan with parchment paper for the gingersnap crust. Set aside.

Step 2

Combine gingersnap crumbs and brown sugar in a large bowl. All crumbs should be moistened with melted butter.

Step 3

Put the mixture in the springform pan. Bottom and sides should be crusted consistently. Use a measuring cup bottom and side to pack the crust into the pan.

Step 4

Refrigerate while creating filling. Prepare pumpkin cheesecake filling on a big dish with many paper towels. Scrape pumpkin purée onto paper towels. 

Step 5

Cover the pumpkin with paper towels and wipe excess liquid. This step may require more paper towels. While pumpkin moisture can't be eliminated, it will firm up the cheesecake. Set aside.

Step 6

In a stand mixer with the paddle attachment or a large bowl with a handheld mixer, beat cream cheese until smooth for 1–2 minutes. Fully mix powdered and brown sugar.

Step 7

Add blotted pumpkin, vanilla essence, cinnamon, nutmeg, ginger, and cloves and mix till combined, scraping bowl as needed. Set aside.

Step 8

In another bowl, mix heavy whipping cream. Mix on low to medium speed for 30 seconds to 1 minute using a handheld mixer or stand mixer with the whisk attachment, then increase speed to medium-high until stiff peaks form.

Step 9

A handheld mixer or stand mixer with the whisk attachment should combine on low to medium speed for 30 seconds to 1 minute, then increase speed to medium-high until stiff peaks form.

Step 10

Gently whisk half the whipped cream into the pumpkin cream cheese mixture until barely combined, then add the remainder until fully integrated.

Step 11

Scrape chilled pumpkin filling onto springform pan crust. Spread the filling evenly using a spoon or angled spatula.

Step 12

Securely cover and chill 7–8 hours or overnight. Knife-help remove from springform pan. Add fresh whipped cream, slice, and enjoy!

ALSO SEE

Homemade Dirt Cups Recipe