No-Bake Pumpkin Cheesecake

Active time: 35 min. Total time: 8 hours, 35 min.
Yield: Serves 12 (serving size: 1 slice)

Looking for an easy, crowd-pleasing holiday dessert that won’t take up any precious oven space? Our No-Bake Pumpkin Cheesecake is ultra creamy with a nice pumpkin flavor, and not overly sweet. The super crisp gingersnap crust complements the pumpkin and brings so much to the table without adding extra steps or ingredients. You can even blitz the gingersnaps and pecans together in the food processor. Since there are no eggs, you don’t have to worry about over beating—all you need to guarantee is that your gelatin is completely dissolved. To take things up a notch, serve with candied pecans sprinkled on top.

Ingredients

Crust

  • 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)
  • 1/2 cup finely chopped toasted pecans
  • 6 tablespoons (3 oz.) unsalted butter, melted
  • 1/4 cup granulated sugar
  • Cooking spray

Filling

  • 1(1/4-oz.) envelope unflavored gelatin
  • 1/4 cup boiling water
  • 1(8-oz.) pkg. cream cheese, at room temperature
  • 1(15-oz.) can pumpkin
  • 1(8-oz.) container sour cream
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon pumpkin pie spice, plus more for garnish
  • 1 teaspoon vanilla extract

Topping

  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons powdered sugar

How to Make It

Step 1

Prepare the Crust: Stir together cookie crumbs, chopped pecans, melted butter, and granulated sugar in a medium bowl. Lightly coat a 9-inch springform pan with cooking spray. Press mixture into bottom and 1 inch up sides of prepared pan. Freeze until ready to use. 

Step 2

Prepare the Filling: Sprinkle gelatin over boiling water in a small bowl. Let stand, stirring occasionally, until dissolved, 5 to 6 minutes. 

Step 3

Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth. Beat in pumpkin, sour cream, brown sugar, pumpkin pie spice, and vanilla until completely blended, about 1 minute. Beat in gelatin mixture until incorporated. Pour mixture into crust; cover and refrigerate at least 8 hours or up to 24 hours. 

Step 4

Just before serving, prepare the Topping: Beat heavy cream and vanilla with a heavy-duty stand mixer fitted with whisk attachment on medium speed until foamy, about 1 minute. Increase speed to medium-high, and gradually add powdered sugar, beating until soft peaks form. 

Step 5

Remove cheesecake from pan, and dollop with whipped cream; garnish with a light sprinkle of pumpkin pie spice. 

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