Description
This delectable no-bake pumpkin cheesecake combines creamy textures with autumn spices for a delightful dessert. Chilled and easy to prepare, the recipe offers a perfect treat that satisfies sweet cravings without turning on the oven.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup (240 milliliters) pumpkin puree
- 1/2 cup (100 grams) granulated sugar
Crust Ingredients:
- 1 1/2 cups (180 grams) gingersnap cookies
- 1/4 cup (57 grams) butter, melted
Flavor and Texture Ingredients:
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) heavy cream
Instructions
- Pulverize gingersnap cookies into fine crumbs, then blend with melted butter until fully combined and compact.
- Press the cookie mixture firmly into the bottom of a springform pan, creating an even layer, and refrigerate for 15 minutes to set.
- In a large mixing bowl, whip cream cheese until velvety and free of lumps, approximately 2-3 minutes.
- Incorporate pumpkin puree, granulated sugar, pure vanilla extract, and warming pumpkin pie spice into the cream cheese, blending until the mixture becomes smooth and uniform.
- In a separate bowl, whip heavy cream until it forms stiff, glossy peaks that hold their shape when the whisk is lifted.
- Gently fold the whipped cream into the pumpkin cream cheese mixture, maintaining the airiness and creating a light, fluffy texture.
- Transfer the filling onto the chilled crust, using a spatula to spread evenly and create a polished surface.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, allowing it to set completely and develop rich flavors.
- Before serving, release the springform pan’s sides and slice the cheesecake into elegant portions.
Notes
- Ensure gingersnap cookies are finely crushed for a smooth, compact crust that holds together perfectly.
- Use room temperature cream cheese to prevent lumps and achieve a silky, creamy texture in the filling.
- Gently fold whipped cream into the pumpkin mixture to maintain its light, airy consistency without deflating.
- For a gluten-free option, substitute gingersnap cookies with gluten-free graham crackers or almond flour-based crust.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg