No-Bake Pumpkin Cheesecake With Gingersnap Crust
INGREDIENTS
FOR THE CRUST:
about 30 gingersnap cookies or 1-1/2 cup crumbs
4 to 6 tablespoons melted salted butter*
2 tablespoons dark brown sugar
FOR THE FILLING:
2 (8 ounce) bricks of cream cheese, softened at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1-3/4 cup pumpkin puree
1 tablespoon pure vanilla extract
1 tablespoon pumpkin pie spice
3/4 cup cold heavy whipping cream
sweetened whipped cream, for serving
INSTRUCTIONS
In the bowl of your food processor, add cookies and sugar and pulse until finely ground. Transfer to a bowl and pour in 4 tablespoon of the melted butter. Add more butter if the crumbs are too dry.
Press the gingersnap crumbs into the bottom and partially up the sides of a (ungreased) springform pan. Refrigerate for 30 to 45 minutes.
Meanwhile, in the bowl of your stand mixer, mix together the softened cream cheese and both sugars until light and creamy.
Next add in the pumpkin, vanilla, pumpkin pie spice and mix thoroughly.
Lastly, in a separate bowl, add the cold cream and whip until stiff peaks form. Transfer the whipped cream to the bowl with the pumpkin mixture and use a rubber spatula to gently fold it in.
Transfer the pumpkin cheesecake mixture to the chilled crust. Use a offset spatula to spread evenely. Chill for a minimum of 4 hours or overnight.
Slice and serve with whipped cream and crushed gingersnap cookies.
NOTES
*Start with 4 tablespoons butter and if the crumbs look dry, add an additional tablespoon. You do not want overly buttery crumbs.
Source: Simply Scratch
INGREDIENTS
FOR THE CRUST:
about 30 gingersnap cookies or 1-1/2 cup crumbs
4 to 6 tablespoons melted salted butter*
2 tablespoons dark brown sugar
FOR THE FILLING:
2 (8 ounce) bricks of cream cheese, softened at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1-3/4 cup pumpkin puree
1 tablespoon pure vanilla extract
1 tablespoon pumpkin pie spice
3/4 cup cold heavy whipping cream
sweetened whipped cream, for serving
INSTRUCTIONS
In the bowl of your food processor, add cookies and sugar and pulse until finely ground. Transfer to a bowl and pour in 4 tablespoon of the melted butter. Add more butter if the crumbs are too dry.
Press the gingersnap crumbs into the bottom and partially up the sides of a (ungreased) springform pan. Refrigerate for 30 to 45 minutes.
Meanwhile, in the bowl of your stand mixer, mix together the softened cream cheese and both sugars until light and creamy.
Next add in the pumpkin, vanilla, pumpkin pie spice and mix thoroughly.
Lastly, in a separate bowl, add the cold cream and whip until stiff peaks form. Transfer the whipped cream to the bowl with the pumpkin mixture and use a rubber spatula to gently fold it in.
Transfer the pumpkin cheesecake mixture to the chilled crust. Use a offset spatula to spread evenely. Chill for a minimum of 4 hours or overnight.
Slice and serve with whipped cream and crushed gingersnap cookies.
NOTES
*Start with 4 tablespoons butter and if the crumbs look dry, add an additional tablespoon. You do not want overly buttery crumbs.
Source: Simply Scratch
