Description

Indulge in the creamy, velvety goodness of this No-Bake Pumpkin Cheesecake with Gingersnap Crust. Perfect for autumn gatherings or cozy nights in, this easy dessert requires minimal effort and delivers maximum flavor. With a delightful combination of spiced gingersnap crust and rich pumpkin filling, it’s sure to impress friends and family alike. Simply chill, slice, and serve for a show-stopping treat that captures the essence of fall.

Ingredients

Scale

1 ½ cups gingersnap cookies, crushed
⅓ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup pumpkin puree
¾ cup powdered sugar, sifted
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract

Instructions

Crush gingersnap cookies in a food processor or zip-top bag until finely crumbled.
In a mixing bowl, combine crushed gingersnaps and melted butter until mixed. Press into the bottom of an 8-inch springform pan to form the crust.
In another bowl, beat softened cream cheese until smooth. Gradually mix in pumpkin puree, powdered sugar, cinnamon, nutmeg, and vanilla extract until fully blended.
Pour the pumpkin filling over the crust and spread evenly with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Once set, carefully remove from springform pan and slice into wedges. Serve chilled.

Prep Time: 30 minutes
Cook Time: None
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 21g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: For a milder flavor variation, substitute gingersnap cookies with graham crackers. Enhance your cheesecake by adding chocolate chips or extra spices like cloves. Ensure cream cheese is at room temperature to prevent lumps in your filling.