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Recipe: No Bake Pumpkin Gingersnap Cheesecake with Cinnamon Whipped Cream

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Elisa Barber shares a recipe for an easy no bake holiday cheesecake you can whip up in a few minutes. For more information on Elisa, go here. 

Pumpkin Gingersnap Cheesecake with Cinnamon Whipped Cream

FOR THE CRUST:

- 1 CUP                       crushed gingersnap cookies

- 1/2 CUP        crushed graham crackers

- 1/2 CUP        melted butter

- 1/3 CUP        granulated sugar

  1. Mix all ingredients together until well mixed
  2. Press into a 9” or 10” springform pan and chill in fridge while you mix the filling

FOR THE FILLING:

- 16 oz                         cream cheese (I use full-fat but can you low-fat for a healthier version)

- 1 CUP                       heavy cream

- 2 CUP                       pumpkin (canned or roast yourself and blend in blender after cooled)

- 1 1/2 CUP     granulated sugar

- 2 teaspoons   pumpkin spice

- 2 teaspoons   vanilla extract

Directions:

  1. In a stand mixer fitted with a whisk attachment, whisk the cream cheese, powdered sugar on low speed until smooth and creamy.
  2. Gradually add the heavy whipping cream and whisk until thick and creamy.
  3. Add the pumpkin a 1/2 cup at a time and continue beating until thick consistency is regained.
  4. Add the pumpkin spice and vanilla extract.
  5. Pour into the gingersnap crust, cover and refrigerate for at least 2 hours or overnight is even better!

To assemble:

Add a teaspoon or two (whatever your liking) to your whipped cream and decoratively put on top of the cheese cake and even add candied nuts if desired!

 

 

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