No-bake pumpkin cheesecake recipe

This no-bake pumpkin cheesecake has a spiced gingerbread cookie shell and creamy filling. Piped whipped cream adds elegance!

– 1 (15-ounce) can pumpkin puree (425 grams before blotting; 220 grams after blotting) – 24 ounces brick-style cream cheese softened (3 blocks; 680 grams) – 1 ¼ cups powdered sugar (150 grams) – ⅓ cup packed light or dark brown sugar (65 grams) – 1 ½ teaspoons pure vanilla extract – 1 ½ teaspoons ground cinnamon


– ½ teaspoon ground nutmeg – ½ teaspoon ground ginger – ¼ teaspoon ground clove – ¾ cup heavy whipping 


For the gingersnap crust, line a 9-inch springform pan with parchment. Discard. Combine brown sugar and gingersnap crumbs in a large bowl. Moisten crumbs with butter.


Fill springform pan with mixture. On bottom and sides, spread crust evenly. Use a measuring cup bottom and side to press the crust into the pan.


Fridge when filling. Make pumpkin cheesecake filling: Cover a big platter with paper towels. Portion pumpkin puree onto paper towels. Wipe the pumpkin with more paper towels to dry. 


Or paper towels. Non-pumpkin cheesecake becomes hard. A stand mixer with the paddle attachment or a large basin with a handheld mixer can blend cream cheese for 1–2 minutes. Dark-sugar powder.


Scrape the basin and add the blotted pumpkin, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Discard. Combine heavy whipping cream in another basin. 


Mix on low to medium speed using a handheld mixer or stand mixer with the whisk attachment for 30 seconds to 1 minute, then increase to medium-high speed until stiff peaks form.


Also See: 

Apple bread recipe