Description
A creamy, no-bake fall dessert that combines the flavors of pumpkin pie with a rich cheesecake filling and a spicy, buttery gingersnap crust. It is easy to make, requires no oven, and is perfect for make-ahead entertaining.
Ingredients
Scale
- For the Crust:
- 2 cups (200g) gingersnap cookies, crushed
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon ground cinnamon
- For the Filling:
- 24 ounces (680g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream, cold
- 15 ounces (425g) pure pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Topping:
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons (20g) powdered sugar
- 1/2 teaspoon vanilla extract
- Extra gingersnap crumbs for garnish
- Mini marshmallows (optional)
Instructions
- Prepare the crust: Crush gingersnap cookies into fine crumbs. Mix with melted butter, sugar, and cinnamon. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Whip the cream cheese: In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add pumpkin and spices: Add pumpkin puree, pumpkin pie spice, vanilla, and salt to the cream cheese mixture. Beat on low speed until just combined.
- Whip the heavy cream: In a separate cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold together: Gently fold the whipped cream into the pumpkin cheesecake mixture until no white streaks remain.
- Chill: Pour filling into the prepared crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Serve: Whip fresh cream for topping, pipe or spoon onto the chilled cheesecake, and garnish with extra gingersnap crumbs and optional mini marshmallows.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Use cold heavy cream for best whipping results. Do not freeze this cheesecake as the texture may change. For clean slices, dip a sharp knife in hot water and wipe dry before cutting.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 280
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: no-bake cheesecake, pumpkin pie cheesecake, fall dessert, gingersnap crust, easy dessert, make-ahead dessert, gluten-free option