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