No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

from thekitchn.com
Sweets
45 min
490 kcal / serving

This low-fuss dessert is a fall must-make.

Ingredients

  • 6 tablespoonsunsalted butter, melted and cooled
  • 8 ouncesgingersnap cookies (about 30)
  • 2 tablespoonspacked dark brown sugar
  • ½ teaspoonkosher salt
  • 16 ouncesfull-fat cream cheese, at room temperature
  • 1 ¼ cupspumpkin purée (not pumpkin pie mix)
  • ¾ cupcold heavy cream
  • 1 cuppowdered sugar
  • ½ cuppacked dark brown sugar
  • 1 tablespoonvanilla extract
  • 2 ½ teaspoonspumpkin pie spice
  • ¾ teaspoonground cinnamon, plus more for garnish
  • ½ teaspoonkosher salt
  • 1 cupcold heavy cream
  • 3 tablespoonspacked dark brown sugar
  • 2 teaspoonsvanilla extract

Directions

Make the crust:

  1. 1

    Process 8 ounces gingersnap cookies, 2 tablespoons packed dark brown sugar, and 1/2 teaspoon kosher salt in the food processor until fine crumbs form, about 20 seconds. Drizzle 6 tablespoons melted and cooled unsalted butter over the crumbs and process until evenly combined, starting to clump, and resembling wet sand, 20 to 30 seconds.

  2. 2

    Transfer to a 9-inch springform pan. Press the crumbs firmly and evenly onto the bottom and about 1 1/2 inches up the sides of the pan. Freeze while you make the filling, at least 20 minutes.

Make the filling:

  1. 1

    Stack 2 sheets of paper towels on top of each other. Spread 1 1/4 cups pumpkin purée in a thin layer on the paper towels. Top with a third paper towel and gently press down until the top paper towel is saturated with moisture. Discard the top paper towel. Place another paper towel on top and repeat pressing; discarding that paper towel. Using a flat spatula or bench scraper, scrape up the pumpkin, you should have about 3/4 cup. Discard the wet paper towels.

  2. 2

    Beat 3/4 cup cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a medium bowl.

  3. 3

    Sift 1 cup powdered sugar into the stand mixer (no need to clean). Add 16 ounces room temperature cream cheese, 1/2 cup packed dark brown sugar, 1 tablespoon vanilla extract, 2 1/2 teaspoons pumpkin pie spice, 3/4 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. Beat with the whisk attachment on medium-high speed, scraping down the sides of the bowl with a flexible spatula halfway through, until light and creamy, about 3 minutes total. Scrape the bowl again.

  4. 4

    Beat in the pumpkin purée on medium speed until combined, about 1 minute. Add the whipped cream and gently fold together with the flexible spatula until just combined and no streaks remain.

  5. 5

    Transfer to the crust and spread into an even layer. Refrigerate until set, at least 5 hours and up to overnight.

Make the whipped cream:

  1. 1

    When ready to serve, beat 1 cup cold heavy cream, 3 tablespoons packed dark brown sugar, and 2 teaspoons vanilla extract together in a stand mixer with the whisk attachment on medium-high speed until medium-stiff peaks form, 2 to 3 minutes.

  2. 2

    Run a thin knife around the cheesecake to help release the crust. Release and remove the sides of the springform pan. Pipe or dollop the whipped cream onto the cheesecake. Sprinkle with ground cinnamon if desired.

Recipe notes

  1. 1

    SubstitutionsSwap in 1 2/3 cups graham cracker crumbs for the gingersnap cookie crumbs in the crust.You can use light brown sugar in place of dark, but the flavor won’t be as deep.If you don’t have pumpkin pie spice, you can substitute 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1 pinch ground cloves or allspice instead.Make ahead: This cheesecake can be made up to 1 day in advance and refrigerated.Storage: Leftover cheesecake can be refrigerated, tightly wrapped, for up to 2 days.