Bake Pumpkin Cheesecake: 7 Irresistibly Creamy Steps
Indulge in a creamy no bake pumpkin cheesecake, capturing the essence of fall with ease. Perfect for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 510 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups gingersnap or graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup melted unsalted butter
- 2 blocks full-fat cream cheese
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- to taste spices (cinnamon, ginger, nutmeg, cloves, cardamom)
- 1 cup heavy cream
Instructions
- In a mixing bowl, combine the gingersnap or graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
- Beat the cream cheese in a bowl until creamy and smooth. Gradually add pumpkin puree, powdered sugar, molasses, and vanilla extract, blending for 2 minutes.
- Add the spices to the creamy mixture and mix until fully integrated.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the pumpkin mixture until just combined.
- Pour the filling into the chilled crust, smooth the top, cover with plastic wrap, and chill for at least 8 hours.
- Once chilled, remove the springform pan sides, slice into wedges, and serve cold.
Notes
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Find it online: https://quizsavor.com/bake-pumpkin-cheesecake/