No Bake Pumpkin Cheesecake
A beautiful pumpkin dessert. A light and fluffy no too rich no bake cheesecake with a bit of extra zing with a special ginger crust. This recipe has been a traditional pumpkin recipe in our home for many years.
Servings 8
Ingredients
Ginger Crust
- 2 cups gingersnap crumbs or graham crackers
- 6 tbsp butter melted
- 2 tsp cinnamon
- ½ tsp ginger
- 4 tbsp brown sugar
Pumpkin Cream Cheese Filling
- 2 pkg cream cheese full fat
- 2 cups pumpkin puree pure pumpkin not pie filling
- 1 cup granulatedwhite sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 2 cups whipped cream Whip the cream first don't use cool whip.
Whipped Topping
- 2 cups whipping cream (heavy cream)
- 4 tbsp icing sugar confectioners sugar
- 1 tsp vanilla extract
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.
