Light, creamy, airy, and loaded with fall flavors, this easy no-bake pumpkin cheesecake recipe is an absolute must-try.
PREP TIME: 30 minutes CHILL TIME: 8 hours
INGREDIENTS: Crust: 2 cups gingersnap cookie crumbs ¼ tsp ground ginger 1/4 tsp ground cinnamon 6 tbsp melted butter ¼ cup sugar Filling: 1 cup heavy cream 2 cups cream cheese 1 cup pumpkin puree ¾ cup confectioners sugar ¼ cup brown sugar 1 tsp anilla 2 tsp umpkin pie spice ½ tsp round cinnamon Pinch of salt
Combine all the ingredients all together. If you are not getting a wet mixture that you can shape you may need some more butter depending on the cookies you are using.
When you are happy with the mixture pour it into a cake mold and flatten the mixture.
In another bowl mix the cream cheese that is already softened at room temperature.
The easiest way to do it is to use the bottom of your measuring cup. Place the mold in the fridge for around 20 minutes or until you are creating the next layer.
Add the pumpkin puree and the sugar, white and brown, and continue mixing.
Then add the vanilla, pumpkin pie spice, cinnamon, and salt and continue mixing.
Add the previously whipped heavy cream and mix a little more until everything is well combined.
Add the mixture in the mold over the first layer.
Decorate the cake with some whipped cream on top and cinnamon. And leave it in fridge for 8 hours
Smooth it with a spoon and leave it in a fridge overnight or at least 8 hours to set.
Store these for up to 1 week in the freezer. While they can last longer, they are best within the first week of preparing.
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