Description

A rich, creamy no-bake pumpkin cheesecake with a buttery gingersnap crust, inspired by family tradition. This dessert requires no oven and is perfect for make-ahead holiday gatherings.

Ingredients

Scale

2 cups (240g) gingersnap cookies, finely crushed
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
1 teaspoon ginger powder (optional)
24 ounces (680g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240ml) heavy cream, cold
15 ounces (425g) pumpkin puree (not pie filling)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt

Instructions

Crush the gingersnap cookies into fine crumbs using a food processor or a ziplock bag and rolling pin.
In a bowl, mix the cookie crumbs with melted butter, 2 tablespoons sugar, and optional ginger powder until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to set while making the filling.
In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer on medium-high speed for 3-4 minutes until completely smooth. Scrape down the sides.
Reduce mixer speed to low. Add pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix until just combined.
In a separate cold bowl, whip the cold heavy cream until stiff peaks form.
Fold one-third of the whipped cream into the pumpkin mixture to lighten it, then gently fold in the remaining whipped cream until just combined. Do not overmix.
Pour the filling over the prepared crust in the springform pan and smooth the top.
Tap the pan gently to remove air bubbles, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
Slice with a hot knife for clean cuts and serve chilled.

Notes

Ensure cream cheese is fully softened to room temperature to avoid lumps. Use real pumpkin puree, not pumpkin pie filling. For best results, chill overnight to allow flavors to meld and texture to firm up. Store in the fridge for up to 5 days; freezing is not recommended as it alters the texture.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28
Sodium: 220
Fat: 24
Saturated Fat: 14
Carbohydrates: 35
Fiber: 1
Protein: 6

Keywords: no-bake cheesecake, pumpkin cheesecake, gingersnap crust, holiday dessert, make-ahead dessert, fall recipes, Thanksgiving dessert