This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
No-Bake Pumpkin Cheesecake
Ingredients
What you'll need
- Gingersnap crust
- 1 c. graham cracker crumbs
- 1 c. gingersnap crumbs
- 3 tbsp. Zulka Morena pure cane sugar
- 1 pinch of salt
- 5 tbsp. butter, melted
- Filling
- 12 oz .cream cheese, set out at room temperature for 30 minutes
- 1 tsp. ground cinnamon
- 1 ½ tsp. pumpkin pie spice
- ¼ tsp. salt
- 1 tbsp. vanilla extract
- 1 c. Zulka pure powdered sugar
- 1 c. solid-pack canned pumpkin
- 2 c. homemade whipped cream + more for garnish *see NOTES
Directions
What to do
- 1
Combine the ingredients for the crust in a medium size mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.
- 2
Meanwhile, in the bowl of a stand mixer beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.
- 3
Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.
- 4
NOTES: To stabilize the homemade whipped cream, add 2 tbsp. of powdered sugar to it before whipping. You can also use bloom gelatin and fold it in along with the whipped cream like I did in this recipe.