No Bake Pumpkin Cheesecake

5 from 6 votes

Make this pumpkin cheesecake for your Thanksgiving dessert table this year - it's no bake, make ahead friendly and full of delicious pumpkin spice flavors.

Prep Time20

Cook Time4

Total Time4 20

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Calories: 394kcal

Author: Nora from Savory Nothings

Ingredients

1 ⅔ cups finely crushed gingersnaps
2 tablespoons granulated sugar
3 - 4 tablespoons melted butter

FOR THE FILLING

2 (8-oz) blocks cream cheese softened at room temperature
1 (15-oz) can pure pumpkin NOT pumpkin pie filling!
1 cup powdered sugar
1 tablespoon instant pudding mix vanilla or butterscotch work best, add this to your cream while whipping for an ultra-stable filling, or if your canned pumpkin is on the watery side
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice see note
⅛ teaspoon salt
1 cup heavy whipping cream

TO GARNISH

whipped cream and your favorite garnish grated nutmeg, pumpkin spice/cinnamon, crushed gingersnaps, Brach's pumpkins, chopped pecans, sprinkles...

Instructions

Prep: Line the bottom of an 8-inch springform pan (just the bottom, NOT the sides!)
Make the crust:
Combine finely crushed gingersnaps, granulated sugar and 3 tablespoons melted butter in a medium mixing bowl. Combine well until mixture resembles wet sand - add up to 1 additional tablespoon melted butter if mix is too dry. Press evenly and firmly into the prepared pan (see notes for technique, and for tips if making the cheesecake a day ahead).
1 ⅔ cups finely crushed gingersnaps, 2 tablespoons granulated sugar, 3 - 4 tablespoons melted butter
Make the filling:
Combine cream cheese, pumpkin, powdered sugar, pudding mix, vanilla, pumpkin pie spice and salt in a large mixing bowl. Beat with an electric mixer on medium speed until smooth.
Clean the mixer's beaters, then whip the cream in a clean bowl until stiff peaks form. Gently but thoroughly fold into the cream cheese mixture until well combined.
2 (8-oz) blocks cream cheese, 1 (15-oz) can pure pumpkin, 1 cup powdered sugar, 1 tablespoon instant pudding mix, 1 teaspoon pure vanilla extract, 2 teaspoons pumpkin pie spice, ⅛ teaspoon salt, 1 cup heavy whipping cream
Assemble cheesecake:
Pour about 1 inch of filling over the prepared crust. Spread it well, making sure the cheesecake mix is covering the base completely. Add the remaining filling, gently shake the pan to evenly distribute, and then carefully smooth the top with a spatula.
Chill:
Cover the springform pan tightly with plastic wrap and chill the cheesecake for at least 4 hours.
Serve:
To serve, run a hot knife (just place it under hot water and dry it off, then quickly use it) carefully along the edge of the cheesecake to losen it from the pan. Remove the outer ring of the pan, then set the cheesecake on a serving platter if desired.
Garnish with whipped cream and a little bit of grated nutmeg (do not go overboard with this!), crushed gingersnaps, candy pumpkins... whatever you like! And slice to serve.
whipped cream and your favorite garnish

Notes

I love the spiciness here, but if you're not a fan of overly pumpkin spici-ness, use 1 teaspoon pumpkin spice and 1 teaspoon ground cinnamon instead. If you don't have pumpkin spice on hand, see my Homemade Pumpkin Spice Mix.

Nutrition