The best-ever no-bake pumpkin cheesecake recipe, with whipped cream and caramel topping!
1 1/2cupsginger snap cookie crumbs
24ozcream cheese, softened; 3 packages
15ozcan pure pumpkin puree
2cupsheavy cream, chilled
1 1/2cupsheavy cream, chilled
10ginger snap cookies, for garnish
1/4cupcaramel sauce, for garnish
Ginger Snap Cookie Crust:
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.
No-Bake Pumpkin Cheesecake:
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.
Serving the Cake:
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.