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No-Bake Pumpkin Cheesecake

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Ingredients

Adjust Servings:

	for the crust
	Gingersnap Cookies – 30
	Pecans – ½ cup (50 g) Finely Chopped
	Butter – 6 tbsp Melted
	Sugar – ¼ cup (50 g)
	for the filling
	Gelatin – ¼ oz (7 g)
	Water – ¼ cup (60 ml)
	Cream Cheese – 8 oz (230 g)
	Pumpkin Puree – 15 oz (425 g) Canned
	Sour Cream – 8 oz (230 g)
	Brown Sugar – ¾ cup (165 g)
	Pumpkin Pie Spice – ½ tsp
	Vanilla Extract – 1 tsp
	for the topping
	Cream – 1 cup (240 ml) Heavy
	Vanilla Extract – ½ tsp
	Powdered Sugar – 3 tbsp

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No-Bake Pumpkin Cheesecake

Name: No-Bake Pumpkin Cheesecake
Yield: 12 Servings
Ingredients: Gingersnap Cookies: 30; Pecans: ½ cup (50 g); Butter: 6 tbsp; Sugar: ¼ cup (50 g); Gelatin: ¼ oz (7 g); Water: ¼ cup (60 ml); Cream Cheese: 8 oz (230 g); Pumpkin Puree: 15 oz (425 g); Sour Cream: 8 oz (230 g); Brown Sugar: ¾ cup (165 g); Pumpkin Pie Spice: ½ tsp; Vanilla Extract: 1 tsp; Cream: 1 cup (240 ml); Vanilla Extract: ½ tsp; Powdered Sugar: 3 tbsp

8h 35 min
Serves 12
Medium

Ingredients

for the crust
Gingersnap Cookies – 30
Pecans
Finely Chopped
– ½ cup (50 g)
Butter
Melted
– 6 tbsp
Sugar – ¼ cup (50 g)
for the filling
Gelatin – ¼ oz (7 g)
Water – ¼ cup (60 ml)
Cream Cheese – 8 oz (230 g)
Pumpkin Puree
Canned
– 15 oz (425 g)
Sour Cream – 8 oz (230 g)
Brown Sugar – ¾ cup (165 g)
Pumpkin Pie Spice – ½ tsp
Vanilla Extract – 1 tsp
for the topping
Cream
Heavy
– 1 cup (240 ml)
Vanilla Extract – ½ tsp
Powdered Sugar – 3 tbsp

Recipe

Today we would like to share with you a no-bake pumpkin cheesecake recipe which is super convenient to make for holidays. The dessert looks festive and doesn’t take up any space in the oven, when you need it so much. Consisting of pumpkin puree filling and gingersnap crust, this decadent cheesecake won’t leave a fall-lover indifferent.

To dress the dessert up, try topping it with a dollop of whipped cream and pumpkin pie spice. Candied pecans or whole gingersnap cookies would also work great.

Steps

1 Done	crust Grind the cookies into crumbs. Into a large mixing bowl, add the cookies, chopped pecans, butter, and white sugar. Stir to combine. Grease the bottom of a 9-inch (23 cm) springform pan. Spread the mixture over it making 1-inch sides and press with your fingers. Place in the freezer.
2 Done	filling Boil the water, dissolve the gelatin in a small bowl. In a large bowl beat the cream cheese. Add in the pumpkin puree, sour cream, brown sugar, pumpkin pie spice, and vanilla extract. Continue to beat until smooth. Beat in the gelatin mixture until combined.
3 Done	Pour the filling over the crust. Place in the fridge for at least 8 hours or up to a day.
4 Done	Right before serving the dessert beat the cream with vanilla extract until foamy. Increase the speed of the mixer and gradually add the powdered sugar. Beat until soft peaks. Top off the cheesecake with whipped cream and pumpkin pie spice.

The creamy pumpkin filling and the crunchy gingersnap cookie crust complement each other perfectly. If you want to taste the flavors of fall, you should definitely try this recipe!

3 Comments
Lisa

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!