No-Bake Pumpkin Cheesecake with Gingersnap Crust
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.
Servings: 8
Calories: 492kcal
Equipment
Ingredients
- 150 g/ 5.3 oz/ 1 ½ cups crushed gingersnaps See note
- 75 g/ 2.6 oz/ ⅓ 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]
- [⅛ teaspoon nutmeg]
- ⅛ teaspoon fine sea salt
- sprinkles or more whipped cream to decorate optional
Instructions
- 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.
Video
Notes
Homemade pumpkin puree or canned pumpkin puree, not pumpkin pie filling.
Nutrition
Serving: 1slice | Calories: 492kcal | Carbohydrates: 34g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Cholesterol: 105mg | Sodium: 304mg | Fiber: 2g | Sugar: 21g