Fall is here, and I’ve been frothing at the mouth for something pumpkin flavored for weeks now. I just couldn’t wait it out until Thanksgiving, so a couple days ago, on a whim, I decided to whip up a pumpkin cheesecake. I’m not patient enough to bake a cheesecake, so I opted for a no-bake one. The best part about this cheesecake? It has a gingersnap crust!
There’s just something so incredible about the combination of pumpkin and ginger. It makes me all warm and cozy inside, and is definitely a great flavor for the holidays.
This No-Bake Pumpkin Gingersnap Cheesecake is SO easy to make. I literally whipped it up in about 5 minutes. The hardest part is waiting for it to set up.
1 Cup Gingersnap Cookies (crushed) – use the crispy kind, not the soft kind
2 Tablespoons Butter (melted)
Mix crushed gingersnaps with melted but until well combined. Press mixture into bottom of pie dish.
8oz. cream cheese – softened
15oz. pumpkin puree
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
14 oz. sweetened condensed milk
8 oz. Cool Whip
In large bowl, beat the cream cheese until light and creamy. Add the pumpkin puree and spices, and beat until combined completely. Add the sweetened condensed milk to the cream cheese mixture and stir until well combined. Then, fold in 1/2 of the Cool Whip (save the remainder for garnishing later). Pour mixture into pie dish, on top of the gingersnap crust. Cover with plastic wrap, and refrigerate overnight for best results. If you’re too impatient to wait overnight like I am, you can pop it in the freezer, and it should set up in about 6 hours.