Recipes

Rachel Johnson, Contributor

No-Bake Pumpkin Cheesecake

During the holiday season, give your oven a rest and try this easy-to-make, no-bake pumpkin dessert recipe.

MAKES: 12 servings

TOTAL TIME: 30 minutes, plus 6 hours or overnight to chill

INGREDIENTS:

Crust:

1 3/4 cups hard gingersnap cookies, crushed into very small pieces

1 tablespoon sugar

6 tablespoons melted butter

Filling:

1 cup heavy cream

12 ounces (1/2 block) full-fat cream cheese, softened

1 cup pumpkin puree

3/4 cup powdered sugar

1 tablespoon pumpkin pie spice

1/4 teaspoon salt

Topping:

1 cup heavy cream

1 tablespoon powdered sugar

1 teaspoon pumpkin pie spice

PREPARATION:

Rachel's Pro Tips:
-- For best results, set the ingredients out to warm to room temperature.
-- If you have a food processor, use it to quickly pulse gingersnap cookies into small pieces.

1. To prepare crust: In a bowl, combine cookie crumbs, sugar and butter. In a 9-inch springform pan, press cookie mixture into bottom and sides of pan with firm and even pressure to form a crust. Transfer to fridge; chill while preparing the filling.

2. To make filling: In the bowl of a stand mixer (or a bowl with an electric mixer), beat 1 cup heavy cream 2 to 3 minutes or until cream is soft and slightly stiff; transfer to another bowl.

3. Back in the bowl of the mixer, combine softened cream cheese, pumpkin, powdered sugar, pumpkin pie spice and salt. Mix on medium speed until well-combined.

4. Using a rubber spatula, fold whipped cream back into cream cheese mixture, being careful not to push out all of the air in the whipped cream.

5. Transfer pumpkin filling to chilled crust; smooth out the top. Cover with plastic wrap; chill in fridge until completely cool (at least 6 hours or overnight).

6. Just before serving, whip the topping: Combine cream, powdered sugar and pumpkin pie spice in the bowl of a stand mixer; whip until soft and stiff (about 2 to 3 minutes).

7. Remove cheesecake from springform mold; transfer to a serving platter. Top evenly with whipped cream; decorate with more pumpkin spice, if desired.

8. Keep chilled in the fridge for up to 3 days.

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-- Follow Rachel on Instagram @racheltherecipe

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