Description
Enjoy a simple no-bake pumpkin cheesecake with a gingersnap crust. This dessert is creamy, flavorful, and easy to make.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 5 tablespoons melted butter
- 1/4 cup sugar
- 16 ounces cream cheese, softened
- 1 15-ounce can pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Combine gingersnap crumbs, melted butter, and sugar. Press into the bottom of a pie dish.
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture.
- Pour filling into the prepared crust.
- Refrigerate for at least 4 hours, or overnight.
Notes
- For a stronger gingersnap flavor, use more cookies.
- Garnish with whipped cream and a sprinkle of pumpkin pie spice before serving.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg