Foryoueats: No Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake recipe is a creamy and delicious fall treat. With a gingersnap cookie crust and a rich, pumpkin-spiced filling, it's the perfect dessert for any autumn gathering. Top...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Ingredients
- Gingersnap Cookie Crust:
- 2 cups (200g) gingersnap cookie crumbs*
- 1/4 teaspooneach: groundgingerand groundcinnamon
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g)granulated sugar or brown sugar (packed)
- Cheesecake:
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 16 ounces (452g) full-fat brickcream cheese, softened to room temperature
- 1 cup (227g)pumpkin puree*
- 3/4 cup (90g) confectioners’ sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Optional Toppings:
- Whipped Cream and/or Salted Caramel
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