Pumpkin Cheesecake No Bake (Print Version)
# Ingredients:
01 -
200g (2 cups) gingersnap cookie crumbs.
02 -
A quarter teaspoon each of ground cinnamon and ground ginger.
03 -
6 tablespoons (85g) melted unsalted butter.
04 -
Either 1/4 cup (50g) granulated or brown sugar, your choice.
05 -
1 cup (240ml) heavy cream, well chilled.
06 -
16oz (452g) softened full-fat cream cheese in a block.
07 -
227g (1 cup) pure pumpkin puree.
08 -
3/4 cup (90g) powdered sugar.
09 -
50g (1/4 cup) packed brown sugar, light or dark.
10 -
1 teaspoon of vanilla extract.
11 -
2 teaspoons of pumpkin pie spice blend.
12 -
Half a teaspoon of cinnamon.
13 -
Small pinch (1/8 tsp) of salt.
# Instructions:
01 -
Stir gingersnap crumbs with sugar, ginger, cinnamon, and melted butter until mixed. Press into springform pan and pop in the freezer for about 10-20 minutes.
02 -
With your mixer on medium-high, whip the cold heavy cream till it forms stiff peaks, roughly 4 minutes.
03 -
Beat the cream cheese till smooth. Add both sugars and pumpkin, then continue mixing. Stir in the salt, spices, and vanilla.
04 -
Fold the beaten heavy cream into the pumpkin-cream cheese mixture gently and evenly.
05 -
Pour the filling into the firmed-up crust and spread it evenly using an offset spatula.
06 -
Cover the entire cheesecake and place in the fridge for a minimum of 8 hours, but leaving it overnight is best. Can be kept for up to 2 days before serving.
# Notes:
01 -
Best made up to two days in advance and stored in the fridge.
02 -
Keeps great in the freezer for a maximum of 3 months.
03 -
Opt for canned pumpkin, not fresh, for better results.
04 -
Leftovers last up to 5 days in the fridge.