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No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake recipe is the perfect Thanksgiving dessert!
Prep Time
20
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
20
minutes
mins
Servings:
10
Ingredients
Crust
1 ½
cups
gingersnap cookies
10 graham crackers, crushed
2
tablespoons
granulated sugar
1
teaspoon
ground cinnamon - if using gingersnap cookies
you can omit the cinnamon if you prefer
6
tablespoons
unsalted butter
melted
Filling
8
ounces
cream cheese, softened
1 block
1
can
14 oz sweetened condensed milk
1
cup
from 15 oz can pumpkin puree, not pumpkin pie filling
1
teaspoon
pumpkin pie spice
1
teaspoon
vanilla extract
1
teaspoon
maple extract
optional
1
tub
8 ounces whipped topping or fresh whipping cream
plus more for garnish
Serving Ideas
Whipped topping or whip cream
Gingersnap cookies
Cinnamon
Caramel
Walnuts or Pecans
chopped
Instructions
Crust
Crush the gingersnaps in a food processor. Or put them in a plastic bag and crush them with a rolling pin.
1 ½ cups gingersnap cookies
Add the gingersnap crumbs to large bowl.
Stir in the sugar and cinnamon, if you are using it.
2 tablespoons granulated sugar,
1 teaspoon ground cinnamon - if using gingersnap cookies
Melt butter in microwave safe bowl and then stir the butter into crumb mixture until well combined.
6 tablespoons unsalted butter
Press the crumbs firmly into 9 inch springform pan and then chill for 20 minutes.
Filling
In a large bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy,
8 ounces cream cheese, softened,
1 can
Add the pumpkin puree, pumpkin pie spice and extracts and beat the batter until it is smooth.
1 cup from 15 oz can pumpkin puree, not pumpkin pie filling,
1 teaspoon pumpkin pie spice,
1 teaspoon vanilla extract,
1 teaspoon maple extract
Gently fold in the whipped topping a little at a time.
1 tub 8 ounces whipped topping or fresh whipping cream
Pour the cheesecake mixture into the springform pan and spread it evenly to the edges.
Cover the springform pan with plastic wrap or foil and place in freezer overnight or until it is frozen solid.
After it is frozen solid remove the pan from freezer and take the rim off the springform pan.
Decorate the cheesecake with the toppings of your choice.
Whipped topping or whip cream,
Gingersnap cookies,
Cinnamon,
Caramel,
Walnuts or Pecans
Notes
If you don't have pumpkin pie spice you substitute 2 teaspoons of cinnamon. Or make your own with my
Pumpkin Pie spice recipe
.
Wrap leftovers with plastic wrap and place in freezer or refrigerator.
Nutrition
Serving:
1
g
|
Calories:
282
kcal
|
Carbohydrates:
24
g
|
Protein:
3
g
|
Fat:
19
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.3
g
|
Cholesterol:
41
mg
|
Sodium:
184
mg
|
Potassium:
167
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
4346
IU
|
Vitamin C:
1
mg
|
Calcium:
63
mg
|
Iron:
2
mg
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