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A Close-Up Shot of a No Bake Pumpkin Cheesecake in a Glass on Top of a Serving Platter

No Bake Pumpkin Cheesecake with Gingersnap Pecan Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Krista
  • Prep Time: 2 hours
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 8 cups 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This creamy No Bake Pumpkin Cheesecake is a truly delightful spiced pumpkin dessert for the whole family to enjoy. It has a crunchy pecan Gingersnap cookie crust that pairs perfectly with the light and airy cheesecake!


Ingredients

Scale

For the Gingersnap Pecan Crust

  • 20 gingersnap cookies, ground very finely
  • 1/2 cup of pecans, finely chopped
  • 4 tablespoons of butter, melted

For the Pumpkin Cheesecake Filling

  • 15 oz. can of pumpkin puree
  • 8 oz. cream cheese, softened
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 12 oz. of lite cool whip

Instructions

  1. Add gingersnap cookies and pecans to a food processor, chop until turned to powder.
  2. Pour into a small bowl and add melted butter. Mix till a moist crust is formed.
  3. Add 2-3 tablespoons of gingersnap pecan mixture into a serving cup. Pat down.
  4. Place serving cups in the refrigerator for 1 hour to let crust harden a little.
  5. In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves. Using a hand mixer, combine until mixture is smooth.
  6. Gently fold in the lite cool whip. Let sit in refrigerator for 1 hour.
  7. Using a large pastry bag with a large tip squeeze about 1/2-3/4 cup of pumpkin cheese mixture over the crust. Top with a dollop of cool whip.
  8. Store in refrigerator until ready to serve.


Nutrition

  • Calories: 377
  • Sugar: 14g
  • Fat: 21g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 5g