Description

This elegant no-bake pumpkin cheesecake features a spicy gingersnap crust paired with a light, mousse-like filling. By utilizing precise aeration techniques and high-fat dairy, it achieves a sophisticated texture that is both stable and incredibly creamy without the need for baking.

Ingredients

Gingersnap crumbs
Melted butter
Granulated sugar
Full-fat brick cream cheese
Heavy whipping cream
Pure pumpkin puree
Confectioners’ sugar
Vanilla extract
Ground cinnamon
Ground ginger
Ground nutmeg

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Instructions

Combine gingersnap crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand, then press firmly into a 9-inch springform pan and freeze for 15 minutes.
In a chilled mixing bowl, whip the cold heavy cream on medium-high speed until stiff peaks form and the whisk leaves deep tracks.
In a separate large bowl, beat the softened cream cheese until perfectly smooth before adding the pumpkin puree, sugars, vanilla, and spices, mixing until homogenous.
Gently fold the whipped cream into the pumpkin mixture using a silicone spatula in a cut-and-turn motion to maintain the aerated structure.
Spread the filling evenly over the frozen crust and refrigerate for at least 8 hours or overnight to allow the fats to recrystallize and set firmly.

Notes

Ensure your cream cheese is completely at room temperature to prevent any lumps in the final mousse, while the heavy cream must remain fridge-cold for successful aeration. For the best structural results, use a heavy-bottomed glass or measuring cup to pack the crust as tightly as possible before freezing. Slicing with a warm, clean knife between each cut will produce the professional finish this dessert deserves.

Prep Time: 30 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American