This is one of a few variations of no bake cheesecake on my website. I’ve said before that I’m not the biggest cheesecake fan. There was always something about the dense texture of it that I wasn’t crazy about. No bake cheesecakes are so much lighter and silkier, not to mention easier to deal with since there is no water bath you have to bake in. No bake cheesecakes are so easy to get creative with flavor-wise, and for fall, pumpkin comes to mind!

This cheesecake serves about 8 people.

For the Crust:

2 Cups Crushed Gingersnaps (about 55 gingersnaps)

1 Tbs Granulated Sugar

¼ Tsp Cinnamon

1/8 Tsp Salt

1 Stick Unsalted Butter, melted

For the Cheesecake:

1 Cup Cold Heavy Cream

24 Oz Room Temperature Cream Cheese (3 blocks)

2/3 Cup Granulated Sugar

¼ Tsp salt

¼ Cup Room Temperature Sour Cream

2 Tsp Vanilla Extract

1 ¼ Cup Pumpkin Puree

1 ½ Tsp Cinnamon

3/4 Tsp Nutmeg

3/4 Tsp Ginger

1/4 Tsp Cloves

1/2 Tsp Allspice

For the Topping:

½ Cup Cold Heavy Cream

1 Tbs Granulated Sugar

½ Tsp Cinnamon

1 Tsp Vanilla Extract

 Additional crushed gingersnaps 

 Directions:

1.     Combine the crushed ginger snaps, granulated sugar, cinnamon, salt and melted butter in a food processor until well combined. 

2.     Press the crust firmly into a 9 or 10-inch springform pan and put in the refrigerator while you make the filling. 

3.     For the filling, whip the cold cream with a hand or stand mixer until stiff peaks form, cover, and set in the fridge. 

4.     In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed for about 3 minutes, until completely smooth and no lumps remain. 

5.     Add the sour cream, salt, vanilla, pumpkin and all the spices and beat for another few minutes until very smooth, ensuring there are no lumps. Scrape down the bowl with a spatula. 

6.     Gently fold the whipped cream into the cream cheese mixture until combined and light. 

7.     Pour the filling into the chilled crust, the cover with plastic and refrigerate for a minimum of 6 hours. 

8.     For the topping, in a bowl, beat the cold cream, sugar, vanilla and cinnamon until stiff peaks form. Pipe it on top of the chilled cheesecake, and sprinkle over some more crushed gingersnaps. 

Cover tightly and store in the refrigerator for up to 5 days.