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.
sprinkles or more whipped cream to decorateoptional
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.