Delicious No Bake Pumpkin Cheesecake Recipe

This No Bake Pumpkin Cheesecake with Gingersnap Cookie Crust needs to be prepared a day before serving for best result. Decorate to your liking, we used dollops of whipped Cream and Gingersnap Cookies.

No Bake
Pumpkin Cheesecake
Ingredients
Crust:
2-1/4 cups Gingersnap Cookie Crumbs
6-7 tbsp Butter, melted
4 tbsp Brown Sugar
1-1/2 tsp Cinnamon

Filling:
1 cup Heavy Whipping Cream
16 oz Cream Cheese, softened
1 cup Pumpkin Puree
3/4 cup Powdered Sugar, sifted
1/4 cup Brown Sugar, packed
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Salt
2 tsp Pumpkin Pie Spice

9" Springform
Parchment Paper

Line Springform with Parchment Paper, butter Form.

Crust:
Combine Crumbs, Brown Sugar, Cinnamon & Butter, mix well.
Place Crumb Mixture in Springform and press down.
Place in Freezer while making the Filling.

Filling:
Beat Heavy Whipping Cream, set aside in Refrigerator.
Beat Cream Cheeses until smooth.
Add Pumpkin Puree, Powdered Sugar, Brown Sugar, Vanilla, Cinnamon, Salt & Pumpkin Pie Spice, mix well.
Fold in Whipped Cream.
Spread Filling into Crust, smoothing the top.
Cover with Plastic Wrap and refrigerate 12 up to 18 hours, for best result.
When ready to serve, remove Plastic Wrap and carefully loosen the Cake from the Springform, using a knife, remove the rim.
Decorate to your liking.
We used dollops of whipped Cream and Gingersnap Cookies.
Enjoy!