No Bake Pumpkin Cheesecake
User Reviews
4.3
33 reviews
Good
No Bake Pumpkin Cheesecake
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This no bake pumpkin cheesecake recipe is the perfect Thanksgiving dessert!
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Ingredients
Crust
- 1 ½ cups gingersnap cookies 10 graham crackers, crushed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon - if using gingersnap cookies you can omit the cinnamon if you prefer
- 6 tablespoons unsalted butter melted
Filling
- 8 ounces cream cheese, softened 1 block
- 1 can 14 oz sweetened condensed milk
- 1 cup from 15 oz can pumpkin puree, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract optional
- 1 tub 8 ounces whipped topping or fresh whipping cream plus more for garnish
Serving Ideas
- Whipped topping or whip cream
- gingersnap cookies
- cinnamon
- caramel
- walnuts or pecans chopped
Instructions
Crust
- Crush the gingersnaps in a food processor. Or put them in a plastic bag and crush them with a rolling pin.
- Add the gingersnap crumbs to large bowl.
- Stir in the sugar and cinnamon, if you are using it.
- Melt butter in microwave safe bowl and then stir the butter into crumb mixture until well combined.
- Press the crumbs firmly into 9 inch springform pan and then chill for 20 minutes.
Filling
- In a large bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy,
- Add the pumpkin puree, pumpkin pie spice and extracts and beat the batter until it is smooth.
- Gently fold in the whipped topping a little at a time.
- Pour the cheesecake mixture into the springform pan and spread it evenly to the edges.
- Cover the springform pan with plastic wrap or foil and place in freezer overnight or until it is frozen solid.
- After it is frozen solid remove the pan from freezer and take the rim off the springform pan.
- Decorate the cheesecake with the toppings of your choice.
Notes
- If you don't have pumpkin pie spice you substitute 2 teaspoons of cinnamon. Or make your own with my Pumpkin Pie spice recipe.
- Wrap leftovers with plastic wrap and place in freezer or refrigerator.
Nutrition Information
Show Details
Serving
1g
Calories
282kcal
(14%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
184mg
(8%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
4346IU
(87%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 282kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 184mg | 8% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 4346IU | 87% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
33 reviews
Good
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