This No Bake Pumpkin Cheesecake features a festive gingersnap crust, a fluffy pumpkin cheesecake filling made with real pumpkin, and is topped with a homemade cinnamon-spiced whipped cream.
The whole prep takes about 30 minutes, and then it just needs to set in the refrigerator before serving. This extra creamy and rich cheesecake will take up no oven space and very little of your time to make, making it perfect for the holidays!
1. In a large mixing bowl, add all crust ingredients and stir with a fork to combine. Pour into a 9-inch springform pan, and pack in tightly on the bottom and up the sides. Freeze for 10-20 minutes as you prepare the filling.
2. Add cream cheese to a large mixing bowl. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy.