No-Bake Pumpkin Cheesecake

Published on November 3, 2017 | In American | By tatyanaseverydayfood |

- Prep Time
- 30 Minutes
- Difficulty Level

No Thanksgiving table is complete without a turkey, mashed potatoes, pies and pumpkin cheesecake! If your kitchen is anything like mine before the holidays, the oven is in use constantly, not leaving much time for cheesecake baking! My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I’ve ever had! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you’ll be coming back for seconds!

I love, love the texture of this no-bake pumpkin cheesecake. It’s unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It’s so easy to enjoy and not too filling, either! If you love whipped cream, make a double batch of it because everyone will want to have some extra on the side! If you still need a dessert for your Thanksgiving table, make this one! I guarantee, you’ll love it!

This recipe will also work great for cheesecake bars, which are great for feeding a crowd. Simply prepare the cheesecake in a 13×9-inch or larger rectangle brownie pan. Cut the sheet cake into bars and add a dollop of whipped cream onto each bar!

Watch my video recipe for the step-by-step instructions!

I seriously cannot stop looking at this beautiful cheesecake and drooling! It’s pure pumpkin perfection!

Enjoyed this recipe? I made this pinboard just for you to save and share to Pinterest!

Looking for more pumpkin recipes? Try my easy ‘Pumpkin Maple Eclairs’ next! https://tatyanaseverydayfood.com/recipe-items/pumpkin-eclairs/

Want to make your own caramel sauce for the topping? I have an awesome recipe for that, too! https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/

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Ingredients

1 1/2 cups ginger snap cookie crumbs
1/4 cup melted butter
3, 8 oz bricks cream cheese, softened
1, 15 oz can pure pumpkin puree
1 tsp maple extract
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups heavy cream, chilled
2 cups confectioner's sugar
2 tbsp water
1 tbsp unflavored gelatin
For topping:
1 1/2 cups heavy cream, chilled
1 cup confectioner's sugar
1 tsp vanilla extract
ginger snap cookies, for garnish
caramel sauce, for garnish

Instructions

Prepare the ginger snap cookie crust first. Place about 20 small cookies into a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again for a minute, until the crumbs are well coated. Transfer the crumbs into a 9-inch spring form pan. Using a large spoon, press the crumbs firmly into the bottom of the pan, creating an even crust.
Next, prepare the pumpkin filling. In a large mixing bowl, beat the cream cheese for 3 to 4 minutes with a mixer until the cheese is creamy and smooth. Add the pumpkin puree, extracts and spices. Mix again for a few minutes until the mixture is smooth.
In a small ramekin, combine the 2 tbsp water and 1 tbsp gelatin. Mix the two together, then microwave in 10 second intervals for 30 to 40 seconds, until the gelatin is completely dissolved. Pour the hot gelatin into the pumpkin mixture and mix it in with a mixer until it's well combined.
In a separate mixing bowl, prepare the whipped cream. Combine the heavy cream and confectioner's sugar, then whisk for 3 to 4 minutes on med-high speed until stiff peaks form. Begin folding in the pumpkin and cream cheese mixture, folding it in gently but thoroughly. Once the two mixtures are well combined, transfer the filling into the spring form pan over the crust.
Use a flat spatula to spread the filling evenly to the edges and flatten the top with an off-set spatula. If desired, line the sides of the pan with plastic or an acetate cake collar before adding the filling for easier cheesecake removal. Refrigerate the cheesecake for a minimum of 6 hours, or overnight.
Serve the cake with additional whipped cream. Combine the whipped cream, vanilla and sugar in a large mixing bowl and whisk on high speed for 3 to 4 minutes until stiff peaks form. You can also add 1/2 tsp of ground cinnamon for a spiced version. Transfer the whipped cream into a pastry bag, if desired. I used Ateco tip #847 for my cake.
Serve the cheesecake with whipped cream, caramel sauce and additional cookies, if desired. Cake can stand at room temperature for 1 to 2 hours, but preferably should be kept refrigerated.

Servings : 8-12
Course : Dessert
Recipe Type : Cakes, Cheesecakes, Video

4 Responses to No-Bake Pumpkin Cheesecake

Debbie November 17, 2017 at 11:00 am #

Does this cheesecake freeze well? Regardless, I will be making this for Thanksgiving. It looks and sounds amazing!

Reply
- tatyanaseverydayfood November 18, 2017 at 10:33 am #
  
  Hi! I haven’t tried freezing, although I’m sure it would freeze just fine with a thaw in the fridge
  
  Reply
lauren fulton January 12, 2018 at 2:35 am #

If I didn’t want pumpkin how could I make this just a normal cheesecake? Simply omitting the pumpkin seems like it would make it stiffer? Could I add sour cream in place? But in a smaller quantity as it’s a little runnier?

Reply
- tatyanaseverydayfood January 12, 2018 at 9:15 am #
  
  Hi! Yes, you can make this without the pumpkin. I recommend increasing the amount of cream cheese by adding one more 8 oz package and add about 1/2 cup sour cream. 🙂
  
  Reply