Fall is here and it’s time to make some recipes to warm your soul. With this recipe, we will use the star ingredient of the season – pumpkin! Turning a humble pumpkin into a scrumptious and satisfying dessert to share with your family. Fall in love with this hearty dessert which is a major time saver. While we love our classic cheesecake trying out this no-bake cheesecake sounds more fun, right?
Bonus! It's really easy to make, no baking mastery required. Let’s begin.
INGREDIENTS
FOR THE CRUST
1 1/2 cup finely crushed biscuits (graham crackers, oreo or lotus biscuits)
2 tbsp. granulated sugar
5 tbsp. butter, melted
FOR THE FILLING
1 cup heavy cream
2 (8-oz.) cream cheese, softened
1 cup pumpkin puree
2 cups water for the puree
1 cup sugar
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
FOR TOPPING
Whipped cream
Roughly crushed biscuits
DIRECTIONS
- In a pot, boil 2 cups of water and cut the pumpkin into cubes and let it boil until tender. Remove from the heat, drain the water & crush the pumpkin using a blender. Set aside and allow to cool.
- In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until the mixture resembles wet sand. Pour into an 8” springform pan and pat into an even layer.
- In a medium bowl, beat heavy cream to stiff peaks.
- In a large bowl beat cream cheese until light and fluffy. Slowly add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Then add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over the crust and smooth the top with an offset spatula.
- Refrigerate the cake until set, at least 4 hours, and up to overnight.
- Serve with whipped cream and crushed biscuits on top.
Tip: Use room temperature ingredients and gently fold the fresh whipped cream into the batter to keep & achieve its beautiful volume. Let the cake set for long hours for a perfect slice. Enjoy!