No Bake Pumpkin Cheesecake

Directions

1. Start by lining only the bottom of an 8-inch springform pan with parchment paper; do not line the sides.
2. In a medium bowl, combine 1 2/3 cups finely crushed gingersnaps, 2 tablespoons granulated sugar, and 3 tablespoons melted butter. Mix until it resembles wet sand, adding up to 1 more tablespoon butter if needed. Press the mixture firmly and evenly into the bottom of the pan.
3. In a large bowl, beat two 8-ounce blocks of softened cream cheese, one 15-ounce can of pure pumpkin (not pie filling), 1 cup powdered sugar, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and 1/8 teaspoon salt with an electric mixer on medium until smooth. In a separate clean bowl, whip 1 cup heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Pour about 1 inch of the filling over the crust and spread to cover the entire base. Add the remaining filling, gently shake the pan to level, then smooth the top with a spatula.
5. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours.
6. To serve, run a hot knife (dip in hot water, dry, then use immediately) around the edge of the pan to loosen the cheesecake. Remove the outer ring, transfer to a serving platter if desired, and garnish with whipped cream, a light dusting of grated nutmeg, crushed gingersnaps, candy pumpkins, or any other toppings you like. Slice and serve.