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Creamy No-Bake Pumpkin Pie Cheesecake Recipe with Gingersnap Crust

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A quick and easy no-bake pumpkin pie cheesecake with a spicy gingersnap crust, perfect for fall gatherings and cozy evenings.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) canned pumpkin puree
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp cloves)
  • 1 tablespoon lemon juice

Instructions

  1. Crush 2 cups (200g) of gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
  2. Mix the crumbs with 6 tablespoons (85g) melted unsalted butter and 2 tablespoons sugar (optional) in a bowl until evenly combined.
  3. Transfer the mixture into a 9-inch (23 cm) springform pan. Press down firmly and evenly using the back of a spoon or a flat-bottomed glass. Chill in the fridge while you prepare the filling.
  4. In a large mixing bowl, beat 16 oz (450g) softened cream cheese until smooth and creamy.
  5. Add 3/4 cup (150g) granulated sugar and mix until blended.
  6. Stir in 1 cup (240ml) pumpkin puree, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and 1 tablespoon lemon juice.
  7. In a separate bowl, whip 1 cup (240ml) heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the pumpkin mixture in batches using a rubber spatula until light and fluffy.
  9. Pour the filling over the chilled gingersnap crust and smooth the top with a spatula.
  10. Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  11. Before serving, run a knife around the edge of the springform pan to loosen the cheesecake, remove the side carefully, slice, and enjoy.

Notes

Softened cream cheese is essential to avoid lumps. Chill the crust before adding filling to help it set. Whip heavy cream to stiff peaks but avoid overwhipping. Fold whipped cream gently to keep the filling light and airy. Chill cheesecake at least 4 hours or overnight for best texture and flavor.

Nutrition

Keywords: pumpkin pie cheesecake, no-bake cheesecake, gingersnap crust, fall dessert, easy pumpkin dessert, creamy cheesecake

Find it online: https://recipebelle.com/creamy-no-bake-pumpkin-pie-cheesecake-recipe-with-gingersnap-crust-easy-and-perfect-for-fall/