No Bake Pumpkin Cheesecake Recipe
Light and Fluffy Pumpkin Cheesecake
This pumpkin cheesecake recipe makes a large 12″ cheesecake. As no-bake pumpkin cheesecake is so light and fluffy the crust on this recipe is thick. If you have a smaller springform pan, you can reduce the amount of crust if you like. I would leave the filling as it is. To make this absolutely no bake you can buy a premade crust. The ginger crust recipe below is easy to make and only takes about ten minutes to put together.
Butter a large 12″ springform pan with butter. Preheat oven to 350 F
In a medium sized bowl combine all your ingredients. Line the bottom of the springform pan with the crumbs. Press in place and bake for about twenty minutes. Let cool while making the filling.
Pumpkin Cream Cheese Filling
No bake cheesecakes should be lighter and fluffier than the traditional baked cheesecake To get this texture beat it and beat it some more, and little more to be sure.
This recipe requires whipped cream. To make it easier whip the cream in your mixer bowl, add tsp vanilla. Scoop it out into another bowl and set aside.
In the same mixing bowl with the beater attachment add your cream cheese and beat on high for one minute. Push the cream cheese down from the sides of your pan and beat or another minute.
Add the sugar, beating it on high for at least three minutes, stopping the beater periodically to push the sides down. This is important as the beating melts the sugar and your cheesecake will be silky smooth and not grainy.
Add the pumpkin and spices, beat for another minute. Remove from the mixer.
Add the whipping cream and fold it into your pumpkin mixture. You want to fold it in, not stir it. Once incorporated pour it into your baked shell and place in the fridge for a few hours until set.
I really like to top this cheesecake with whipped cream and a little bit of cinnamon sugar on top of the whipped cream. I mix a tsp of sugar and tsp of cinnamon for my sugar mix.
The ginger crust adds a little bit of extra flavour, I promise you will love this recipe.
Happy Pumpkin Spice Season!
No Bake Pumpkin Cheesecake
Ingredients
Ginger Crust
- 2 cups graham wafer crumbs
- 6 tbsp butter melted
- 2 tsp cinnamon
- ½ tsp ginger
- 4 tbsp brown sugar
Pumpkin Cream Cheese Filling
- 2 pkg cream cheese
- 2 cups pumpkin puree
- 1 cup white sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 2 cups whipped cream Whip the cream first
Instructions
- Ginger Crust
Ginger Crust
- Butter a large 12" springform pan with butter. Preheat oven to 350 F
- In a medium sized bowl combine all your ingredients. Line the bottom of the springform pan with the crumbs. Press in place and bake for about twenty minutes. Let cool while making the filling.
No Bake Pumpkin Filling
- Start by whipping your cream, add the vanilla, combine and set aside.
- In the same mixing bowl with the beater attachment add your cream cheese and beat on high for one minute. Push the cream cheese down from the sides of your pan and beat or another minute.
- Add the sugar, beating it on high for at least three minutes, stopping the beater periodically to push the sides down.
- Add the pumpkin and spices, beat for another minute. Remove from the mixer.
- Add the whipping cream and fold it into your pumpkin mixture. You want to fold it in, not stir it. Once incorporated pour it into your baked shell and place in the fridge for a few hours until set.
Topping
- I like to serve this topped with whipped cream and a little bit of cinnamon sugar on top.