No Bake Pumpkin Cheesecake (Print Version)
# Ingredients:
01 -
2 cups (200g) gingersnap cookie crumbs.
02 -
1/4 teaspoon ground ginger.
03 -
1/4 teaspoon ground cinnamon.
04 -
6 Tablespoons (85g) unsalted butter, melted.
05 -
1/4 cup (50g) granulated sugar or brown sugar.
06 -
1 cup (240ml) cold heavy cream.
07 -
16 ounces (452g) full-fat brick cream cheese, softened.
08 -
1 cup (227g) pumpkin puree.
09 -
3/4 cup (90g) confectioners' sugar.
10 -
1/4 cup (50g) packed light or dark brown sugar.
11 -
1 teaspoon pure vanilla extract.
12 -
2 teaspoons pumpkin pie spice.
13 -
1/2 teaspoon ground cinnamon.
14 -
1/8 teaspoon salt.
# Instructions:
01 -
Mix gingersnap crumbs, ginger, cinnamon, melted butter, and sugar. Press into springform pan and freeze for 10-20 minutes.
02 -
Using mixer, whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes.
03 -
Beat cream cheese until smooth. Add pumpkin and sugars, beat until combined. Mix in vanilla, spices, and salt.
04 -
Gently fold whipped cream into cream cheese mixture until evenly combined.
05 -
Spread filling into frozen crust and smooth top with offset spatula.
06 -
Cover and refrigerate for at least 8 hours or overnight, up to 2 days.
# Notes:
01 -
Can be made 1-2 days ahead and refrigerated.
02 -
Freezes well for up to 3 months.
03 -
Use canned pumpkin, not fresh, for best results.
04 -
Store leftover cheesecake in refrigerator for up to 5 days.