No-bake pumpkin cheesecake recipe

This no-bake pumpkin cheesecake has a spiced gingerbread cookie shell and creamy filling. Piped whipped cream adds elegance!

– 1 (15-ounce) can pumpkin puree (425 grams before blotting; 220 grams after blotting) – 24 ounces brick-style cream cheese softened (3 blocks; 680 grams) – 1 ¼ cups powdered sugar (150 grams) – ⅓ cup packed light or dark brown sugar (65 grams) – 1 ½ teaspoons pure vanilla extract – 1 ½ teaspoons ground cinnamon

Ingredient

– ½ teaspoon ground nutmeg – ½ teaspoon ground ginger – ¼ teaspoon ground clove – ¾ cup heavy whipping 

Direction

For the gingersnap crust, line a 9-inch springform pan with parchment. Discard. Combine brown sugar and gingersnap crumbs in a large bowl. Moisten crumbs with butter.

1

Fill springform pan with mixture. On bottom and sides, spread crust evenly. Use a measuring cup bottom and side to press the crust into the pan.

2

Fridge when filling. Make pumpkin cheesecake filling: Cover a big platter with paper towels. Portion pumpkin puree onto paper towels. Wipe the pumpkin with more paper towels to dry. 

3

Or paper towels. Non-pumpkin cheesecake becomes hard. A stand mixer with the paddle attachment or a large basin with a handheld mixer can blend cream cheese for 1–2 minutes. Dark-sugar powder.

4

Scrape the basin and add the blotted pumpkin, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Discard. Combine heavy whipping cream in another basin. 

5

Mix on low to medium speed using a handheld mixer or stand mixer with the whisk attachment for 30 seconds to 1 minute, then increase to medium-high speed until stiff peaks form.

6

Also See: 

Apple bread recipe