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No Bake Pumpkin Cheesecake

Slice of pumpkin cheesecake with whipped cream and caramel on a white plate.
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A chilled cheesecake with a gingersnap crust and a spiced pumpkin filling that sets up in the fridge without the need for an oven.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs, from about 20 small cookies (170g)
  • 1/4 cup unsalted butter, melted (57g)
  • 24 oz cream cheese, softened to room temperature (680g)
  • 1 1/2 cups pure pumpkin puree, about one 15-oz can (425g)
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp unflavored gelatin powder (9g)
  • 2 tbsp cold water (30ml)
  • 2 cups heavy cream, chilled (480ml)
  • 2 cups confectioners’ sugar (240g)
  • 1 1/2 cups heavy cream, chilled, for topping (360ml)
  • 1 cup confectioners’ sugar, for topping (120g)
  • 1 tsp vanilla extract, for topping
  • 1/4 cup caramel sauce, for garnish (60ml)
  • 10 small gingersnap cookies, for garnish

Instructions

  1. Place the gingersnap cookies in a food processor and pulse until they form fine crumbs.
  2. Add the melted butter to the crumbs and pulse until they are evenly coated. Transfer the mixture to a 9-inch springform pan and press it firmly into an even layer on the bottom.
  3. In a large bowl, beat the softened cream cheese with an electric mixer for 3 to 4 minutes until smooth and creamy.
  4. Add the pumpkin puree, maple extract, vanilla extract, cinnamon, and nutmeg to the cream cheese. Mix until well combined.
  5. In a small microwave-safe bowl, stir the gelatin powder into the cold water. Microwave in 10-second intervals for 30 to 40 seconds until the gelatin dissolves completely. Pour the hot gelatin mixture into the pumpkin mixture and beat until incorporated.
  6. In a separate bowl, whisk 2 cups (480ml) of heavy cream and 2 cups (240g) of confectioners’ sugar on medium-high speed until stiff peaks form.
  7. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain. Pour the filling over the prepared crust and smooth the top with a spatula.
  8. Refrigerate the cheesecake for at least 6 hours or overnight to set.
  9. Before serving, whip the remaining 1 1/2 cups (360ml) of heavy cream, 1 cup (120g) of confectioners’ sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Pipe or spread over the chilled cheesecake. Garnish with caramel sauce and extra gingersnap cookies.

Notes

  • For a cleaner release from the pan, you can line the inside ring of the springform pan with an acetate cake collar or a strip of parchment paper before adding the filling.
  • Make sure to fold the whipped cream gently into the pumpkin mixture so you do not deflate the air beaten into the cream.
  • The cheesecake needs the full 6 hours to set properly in the refrigerator. Cutting into it too early will result in a soft center.

Keywords: no bake pumpkin cheesecake, pumpkin desserts, no bake desserts, fall baking, holiday cheesecake

Find it online: https://recipesbysofia.com/no-bake-pumpkin-cheesecake/