No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake is creamy, spiced, and comes together without turning on the oven.

275 min Serves 8 serving(s) Medium Thanksgiving Cuisine

Our own summary of the original by Makinze Gore — the full post and photos live at delish.com.

A gingersnap crust is pressed into a springform pan, then filled with a luscious mixture of cream cheese, pumpkin, and spices folded with whipped cream. After chilling for at least 4 hours, it's served with extra whipped cream and crushed cookies for a perfect fall dessert.

Directions

In a medium bowl, stir together the finely crushed gingersnaps, granulated sugar, and melted butter until the mixture looks like wet sand. Transfer to an 8-inch springform pan and press firmly into an even layer on the bottom.

In a separate medium bowl, whip the heavy cream until stiff peaks form.

In a large bowl, beat the softened cream cheese until light and fluffy. Add the pumpkin puree and beat until smooth. Add the powdered sugar and beat again until no lumps remain. Mix in the vanilla, cinnamon, nutmeg, and salt until well combined. Gently fold in the whipped cream until just incorporated. Pour the filling over the crust and smooth the top with an offset spatula.

Refrigerate until set, at least 4 hours or overnight.

Serve topped with whipped cream and roughly crushed gingersnaps.