Name: No-Bake Pumpkin Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 1/2 c. finely crushed gingersnaps -; 2 tbsp. granulated sugar -; 5 tbsp. butter, melted -; 1 c. heavy cream -; 2 (8-oz.) blocks cream cheese, softened -; 1 (15-oz.) can pumpkin puree -; 1 c. powdered sugar -; 1 tsp. pure vanilla extract -; 1 tsp. cinnamon -; 1/2 tsp. ground nutmeg -; 1/4 tsp. kosher salt -; Whipped cream -; Roughly crushed gingersnaps -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - No-Bake Pumpkin Cheesecake

1. 1 1/2 c. finely crushed gingersnaps -

2. 2 tbsp. granulated sugar -

3. 5 tbsp. butter, melted -

4. 1 c. heavy cream -

5. 2 (8-oz.) blocks cream cheese, softened -

6. 1 (15-oz.) can pumpkin puree -

7. 1 c. powdered sugar -

8. 1 tsp. pure vanilla extract -

9. 1 tsp. cinnamon -

10. 1/2 tsp. ground nutmeg -

11. 1/4 tsp. kosher salt -

12. Whipped cream -

13. Roughly crushed gingersnaps -

How to cook deliciously - No-Bake Pumpkin Cheesecake

1. Stage

In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer.

2. Stage

In a medium bowl, beat heavy cream to stiff peaks.

3. Stage

In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula.

4. Stage

Refrigerate until set, at least 4 hours and up to overnight.

5. Stage

Serve with whipped cream and crushed gingersnaps.