Description

A creamy, spiced no-bake pumpkin cheesecake with a gingersnap crust that requires zero oven time. Perfect for holidays, this make-ahead dessert is easy to prepare and impressive enough for any gathering.

Ingredients

Scale

2 cups (about 200g) gingersnap cookies, crushed
6 tablespoons (85g) unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon ginger powder
24 ounces (680g) full-fat cream cheese, softened
1/2 cup (100g) granulated sugar
1 cup (240ml) heavy cream, cold
15 ounces (425g) can 100% pure pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
Whipped cream (for topping)
Crushed gingersnaps (for garnish)
Pumpkin seeds/pepitas (for garnish)

Instructions

Line the bottom of a 9-inch springform pan with parchment paper. Crush gingersnaps into fine crumbs and mix with melted butter and sugar until resembling damp sand. Press firmly into the bottom of the pan and refrigerate.
In a large bowl, beat softened cream cheese and 1/2 cup sugar until completely smooth and lump-free.
Add pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, vanilla, and salt to the cream cheese mixture. Beat on low speed just until combined.
In a separate cold bowl, whip heavy cream until stiff peaks form.
Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it, then fold in the remaining whipped cream until just combined.
Spread the filling evenly over the chilled crust. Cover and refrigerate for at least 4 hours, ideally overnight.
Before serving, top with whipped cream, crushed gingersnaps, and pumpkin seeds. Slice with a hot, dry knife for clean cuts.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Use 100% pure pumpkin puree, not pumpkin pie filling. For gluten-free version, use gluten-free gingersnap cookies. Do not freeze as texture may become grainy.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 22
Sodium: 220
Fat: 28
Saturated Fat: 17
Carbohydrates: 28
Fiber: 1
Protein: 6

Keywords: no-bake, pumpkin cheesecake, holiday dessert, gingersnap crust, make-ahead, gluten-free option, easy dessert