Description
A creamy, no-bake pumpkin cheesecake with a smoky gingersnap crust, perfect for outdoor gatherings and fall celebrations without using an oven.
Ingredients
Scale
- 16 oz (450g) full-fat cream cheese, softened
- 15 oz (425g) canned pumpkin puree, drained
- 2 cups (approx. 200g) gingersnap cookies, crushed
- 4 tbsp (57g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Crush gingersnap cookies into fine crumbs using a food processor or rolling pin.
- Mix crumbs with melted butter until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Optional: Lightly toast the crumbs on warm grill grates or in a skillet for 2 minutes to enhance flavor, then cool completely.
- Beat the softened cream cheese in a large bowl until smooth and creamy (3-4 minutes).
- Add sugar and vanilla extract to the cream cheese and beat until light and fluffy.
- Gently fold in the drained pumpkin puree and pumpkin pie spice until just combined.
- Pour the filling into the prepared crust and smooth the top.
- Cover and refrigerate for at least 4 hours, ideally overnight, until set.
- Release the springform ring and slice with a sharp knife. Serve chilled with whipped cream or toppings.
Notes
Drain the canned pumpkin puree for 15-20 minutes to remove excess moisture, which is crucial for setting the cheesecake. Ensure cream cheese is fully softened to avoid lumps. The recipe can be made gluten-free by using gluten-free gingersnaps or almond flour crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 320
- Sugar: 20
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, pumpkin pie, gingersnap crust, outdoor dessert, fall recipes, grilled dessert, make-ahead dessert