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.
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’.
This crust was incredible.
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!
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.
Short or tall, this No Bake Pumpkin Cheesecake is full of fall flavor and a definite crowd pleaser.
And for those of you that prefer a baked cheesecake… you can check out the baked Pumpkin Cheesecake version here.