This no-bake pumpkin cheesecake with gingersnap crust is creamy, delicious, and made in no time, the perfect Thanksgiving dessert.
Spicy Pumpkin Cheesecake
Looking for an easy dessert for Thanksgiving? Look no further: this no-bake pumpkin cheesecake with gingersnap crust is creamy, delicious and made in no time.
This is one of the creamiest cheesecakes I have ever made! And so smooth and full of flavor you will not be able to stop eating it.
Extra bonuses: it can be made in advance and it takes minutes to put together.
Bake or no-bake, pumpkin desserts are the thing for us this autumn, I’ve made so many already and I can’t seem to have enough of them.
For instance, these chocolate chip pumpkin muffins, I’ve baked them three times already and I am sure I will bake them again before the season is over. Or this skinny pumpkin pie? Perfect for an afternoon with my girlfriends. And if you are into Harry Potter, you should definitely try these pumpkin pasties!!!
- A simple gingersnap crust with melted butter.
Alternatives to gingersnaps:
- Butter biscuits
- Graham crackers
- You can use homemade puree, I used leftover puree from this roasted pumpkin. The puree was made with Hokkaido pumpkin, but butternut squash, sugar pumpkin, or other flavorful sorts are fine.
- Not the Halloween ones though, they are tasteless.
Can I use canned puree?
- Yes, but make sure it is pure pumpkin puree and not pumpkin pie filling.
- You will need unsalted butter, heavy cream and full-fat cream cheese.
- You will need spices, which are commonly used in making pumpkin pie mix: cinnamon, ground ginger, ground allspice, nutmeg. (Amazon Affiliate Links)
- Also some fine sea salt and pure vanilla extract.
- And some icing/powdered sugar.
How to make?
You will have to make the pumpkin cheesecake one day in advance as it will need time to set in the refrigerator overnight.
Making this pie is really easy and you will be ready in minutes, especially if you don’t have to make the puree especially for it.
If making the pumpkin puree from scratch, see this post on How to Roast Pumpkin.
- Crush the gingersnaps in the food processor.
- Melt the butter, add the crushed cookies and mix well.
- Grease and line the bottom of a small springform with a diameter of about 20 cm/ 8 inches with parchment paper.
- Press the crumbs into the prepared springform.
- Place in the fridge until you prepare the filling.
Pumpkin cheesecake filling:
- Whip the heavy cream. Set aside.
- Place the cream cheese into a bowl and beat until fluffy and lighter in color. Add the puree, powdered sugar, vanilla extract, and all the spices. Beat until incorporated.
- Fold in the whipped heavy cream.
- Pour the filling into the springform.
- Refrigerate overnight.
- Decorate to your liking just before serving. I used orange sprinkles, but you can decorate the cheesecake with more whipped cream, if you wish.
- Keep the no-bake pumpkin cheesecake with gingersnap crust in the refrigerator all the time. The filling is very soft and smooth and it will become even softer if left outside the refrigerator.
- It keeps well for 3-4 days, actually, it becomes even better after a while, the flavors develop and the consistency becomes even creamier.
PIN IT FOR LATER!
- 150 g/ 5.3 oz/ 1 ½ cups crushed gingersnaps (See note)
- 75 g/ 2.6 oz/ 1/3 cup unsalted butter
- 200 ml/ 6.7 fl.oz/ scant 1 cup heavy cream
- 450 g/ 1 lb/ 2 cups full-fat cream cheese
- 225 g/ 8 oz/ 1 cup pumpkin puree (See note)
- 100 g/ 3.5 oz/ 1 cup icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon fine sea salt
- sprinkles or more whipped cream to decorate, optional
- The additional time refers to baking pumpkin and making homemade pumpkin puree. If you use canned pumpkin puree, skip this step.
- Grease and line the bottom of a springform with a diameter of about 20 cm/ 8 inches with parchment paper.
- Place the gingersnaps in a food processor and crush them finely.
- Melt the butter. Mix the butter and the cookie crumbs until they hold together. Press them into the prepared springform. Place in the fridge.
- Whip the heavy cream. Set aside.
- Beat the cream cheese until fluffy and lighter in color. Add the icing sugar, vanilla extract, cinnamon, ground ginger, allspice, nutmeg, and salt. Beat until incorporated.
- Carefully, fold in the whipped cream.
- Pour the filling over the crust.
- Refrigerate the pumpkin cheesecake overnight.
- Decorate to your liking, either with sprinkles or whipped cream.
Homemade pumpkin puree or canned pumpkin puree, not pumpkin pie filling.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 492Total Fat: 38gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 105mgSodium: 304mgCarbohydrates: 34gFiber: 2gSugar: 21gProtein: 6g
Nutrition information isn’t always accurate.