No Bake Pumpkin Cheesecake

Can we talk about cheesecake… and how much I love it?

It’s my all time favorite dessert. By far.

Cheesecake can be a time consuming dessert to make, so that’s why I love this No Bake Pumpkin Cheesecake. It’s quick, painless, and mega-delicious.

No Bake Pumpkin Cheesecake with a gingersnap crust!

I decided that this Pumpkin Cheesecake deserved more than a graham cracker crust. It needed something that had more spice. So I grabbed a bag of gingersnap cookies and set about making a crisp crust that screamed ‘fall flavor’.

Gingersnap Crust

This crust was incredible.

In-cred-ible.

When paired with the creamy and rich flavor of the silky pumpkin cheesecake it was perfection.

I know that this is a “no-bake” cheesecake, but I DID bake the crust for 5 minutes. NOW, you can skip the gingersnap crust all together and just toss the cheesecake mix into a pre-made graham cracker crust. It will still be delicious!

Promise.

No Bake Pumpkin Cheesecake with a gingersnap crust!

I used a 10″ springform pan to make my cheesecake, and I’m not ashamed to admit that it was a rather shallow cheesecake. To give it a little more height I added a layer of cool whip.

Grab yourself a 9″ springform pan if you want your cheesecake a little taller.

No Bake Pumpkin Cheesecake with a gingersnap crust!

Short or tall, this No Bake Pumpkin Cheesecake is full of fall flavor and a definite crowd pleaser.

No Bake Pumpkin Cheesecake with a gingersnap crust!

And for those of you that prefer a baked cheesecake… you can check out the baked Pumpkin Cheesecake version here.

No Bake Pumpkin Cheesecake

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 4 hours, 25 minutes

Ingredients

    For the Crust:
  • 1 1/2 cups of crushed gingersnap cookies (fine crumbs), plus extra for topping
  • 3 tbsp melted butter
  • 2 tbsp sugar
  • For the Filling:
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup pumpkin puree
  • 1 1/2 cups mini marshmallows
  • 4 tbsp butter
  • 2 tbsp sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 8 oz tub of Cool Whip, thawed (for topping)

Instructions

    For the Crust:
  1. Preheat oven to 350 degrees F.
  2. Combine the gingersnap crumbs with the sugar and melted butter. Press evenly into the bottom of a 9" springform cheesecake pan.
  3. Bake for 5 minutes then remove from oven and set aside to cool.
  4. For the filling:
  5. In the bowl of your stand mixer, beat the cream cheese until light and fluffy. Add the sour cream and pumpkin and mix until combined.
  6. Meanwhile in a small saucepan over medium high heat melt the butter. Add the marshmallows to the butter and stir until the marshmallows melt evenly.
  7. With the beater going, slowly add the marshmallow to the cheesecake mixture. Add the sugar, pumpkin pie spice and vanilla, mix until combined, scraping down sides of bowl.
  8. Pour into the prepared crust and spread out evenly.
  9. Chill in fridge for 4-24 hours.
  10. Once chilled properly, carefully spread out the cool whip in an even layer on top of cheesecake. Sprinkle with extra gingersnap crumbs for decoration.

Notes from Shawn

You can skip the gingersnap crust and use a pre-made graham cracker crust instead if you want! Chill in fridge overnight for best results.

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Comments

  1. Using gingersnaps rather than graham crackers for crusts is one of my favorite tricks (it also hides the fact from my family that I can’t make pie dough). Your cheesecake looks fantastic, Shawn!

  2. Oh em gee. I’m eating this directly from the pan, FYI. SO good!

  3. I love a no-bake cheesecake!

  4. Bring on the PUMPKIN, I just love this and will have to make it seeing as you simplified it so well :)

  5. I love cheesecake — and this looks mouth-wateringly good!

  6. I was just looking at your skinny cannolis and now you post this! I think you’re telling me I need pumpkin cheesecake right now. I won’t disagree! Looks incredible!

  7. Oh I love cheesecake (in case you couldn’t tell with my recipes haha). No bake is even better. Not only is it quicker and easier, there are no worries about it failing or a crack forming. Can’t wait until fall is here to enjoy this.

  8. Cheesecake is my all time favorite dessert too! I’m so excited for fall, and I love how this cheesecake yells from the rooftop that fall is coming!! Hehe! It looks incredible!!

  9. Yes please!! I love pumpkin and this recipe looks fabulous!!! You should bring the recipe and link up at my #cakefriday linky party http://thebakerbecky.blogspot.com/2013/08/cakefriday-coffee-klatch-linky-party-10.html

  10. One question, can I substitute marshmallows with condensed milk? How much would it be ?

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