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.
Course Dessert
Cuisine American
Keyword No Bake Pumpkin Cheesecake
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
Chill Time 12 hourshours
Total Time 12 hourshours20 minutesminutes
Servings 12pieces
Calories 434kcal
Author Michelle
Ingredients
Gingersnap Crust
2cupsgingersnap cookie crumbs
¼cupbrown sugar
6tablespoonsbuttermelted
Pumpkin Cheesecake
2packages(8 ounces each) cream cheesesoftened
1cuppumpkin puree
1cuppowdered sugar
1teaspoonmolasses
1teaspoonvanilla extract
1½teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoon ground nutmeg
⅛teaspoonground cloves
⅛teaspoonground allspice
⅛teaspoon salt
1cupheavy cream
Whipped Cream
½cupheavy whipping cream
1tablespoon sugar
½teaspoonvanilla extract
½teaspoonground cinnamon
Caramel saucefor drizzling
Instructions
Gingersnap Crust
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.
Pumpkin Cheesecake Filling
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.
Add pumpkin, powdered sugar, molasses, and vanilla. Beat again until smooth.
Add cinnamon, ginger, nutmeg, cloves, allspice, and salt. Beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Set aside.
Add the heavy cream to a large mixing bowl.
Using an electric stand or hand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes.
Fold whipped cream into pumpkin mixture using a rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Remove crust from the freezer and spread filling into crust. Smooth the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 12 hours and up to 2 days.
Whipped Cream
Add cream, sugar, vanilla, and cinnamon ingredients to a large mixing bowl.
Beat until the cream reaches stiff peaks.
Spread on top of cheesecake or transfer to a piping bag and pipe swirls along the outside.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve with a drizzle of caramel sauce, if desired.
Video
Notes
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make Ahead: Rrepare the crust and add the filling. Then cover tightly and refrigerate. Before serving, make the homemade whipped cream and pipe or spread on top. Cheesecake can be made up to 3 days in advance.
Freezer Directions: Freeze, covered tightly, for up to 3 months. Thaw in the refrigerator before serving. In my experience, the thawing process has taken up to 36 hours.