No Bake Pumpkin Cake (Print Version)
# Ingredients:
01 -
200g (2 cups) crushed gingersnap cookies.
02 -
1/4 tsp ground cinnamon.
03 -
1/4 tsp ground ginger.
04 -
85g (6 Tbsp) unsalted butter, melted.
05 -
50g (1/4 cup) granulated or brown sugar.
06 -
240ml (1 cup) heavy cream, chilled.
07 -
452g (16 ounces) softened full-fat cream cheese.
08 -
227g (1 cup) canned pumpkin puree.
09 -
90g (3/4 cup) powdered sugar.
10 -
50g (1/4 cup) packed brown sugar (light or dark).
11 -
1 tsp vanilla extract.
12 -
2 tsp pumpkin spice mix.
13 -
1/2 tsp cinnamon, ground.
14 -
Pinch of salt (about 1/8 tsp).
# Instructions:
01 -
Stir together cookie crumbs, cinnamon, ginger, melted butter, and sugar. Push the mix into a springform pan and pop it into the freezer for 10-20 minutes.
02 -
Whip the cold cream on medium-high speed with a mixer. Keep going until stiff peaks form (about 4 minutes).
03 -
Beat the cream cheese till it's silky smooth. Toss in pumpkin puree and sugars, then blend well. Add salt, spices, and vanilla extract, and mix again.
04 -
Carefully fold the whipped cream into the cream cheese mixture. Combine until the texture is consistent.
05 -
Pour the finished filling onto the cold crust. Spread it out with an offset spatula for a smooth surface.
06 -
Cover and let it sit in the fridge for 8 hours minimum, or up to two days.
# Notes:
01 -
You can prepare it 1-2 days early and store it in the fridge.
02 -
Freezing works great—store it up to 3 months.
03 -
Go with canned pumpkin, not fresh, for the best outcome.
04 -
Cheesecake leftovers stay good in the fridge for around 5 days.