No-Bake Pumpkin Cheesecake

Prep Time

30 mins

Chill Time

8 hrs

Total Time

8 hrs 30 mins

Servings

10 to 12 servings

Yield

1 (10-inch) cheesecake

Ingredients

For the gingersnap crust

• 2 cups (200g to 250g) gingersnap crumbs or graham cracker crumbs1/3 cup (67g) granulated sugar1/2 cup (113g) unsalted butter, melted

For the pumpkin cheesecake filling

• 1 (15-ounce) can pumpkin purée1 cup (240ml) heavy cream2 (8-ounce) packages cream cheese1 cup (120g) powdered sugar2 tablespoons molasses1 teaspoon vanilla extract1 1/2 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cardamom1/8 teaspoon ground cloves

For the optional toppings

• 1 cup heavy cream2 tablespoons powdered sugar1 teaspoon vanilla extractCaramel sauce

Method

1. Drain the pumpkin:
2. Use a spatula to scrape the pumpkin purée out of the can and into a small bowl lined with a couple of layers of paper towels. Set aside while you prepare the crust and the whipped cream. 
3. The paper towels will draw some water out of the pumpkin purée for a thicker cheesecake filling.

Make the no-bake crust:

In a large bowl or food processor, combine the cookie crumbs, sugar, and melted butter with a silicone spatula until all the crumbs are evenly moistened and the mixture begins to clump together.

Transfer the crumb mixture into a 9 or 10-inch springform pan. Use your hand or the bottom of a measuring cup to pack the crumbs into an even layer on the bottom of the pan and slightly up the sides. Compact the crust firmly to prevent it from being too crumbly.

Transfer the pan to the freezer to chill while preparing the filling.

Whip the cream:

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream on medium-high speed until thickened and very stiff peaks form, about 1 to 2 minutes.  Transfer the whipped cream to a small bowl and set aside.

Whip the cream cheese:

In the same bowl used for the whipped cream, whip the cream cheese on medium-high speed until completely smooth, about 4 minutes. Pause a few times to scrape the sides and bottom of the bowl with a spatula to ensure all of the cream cheese is whipped and smooth.

Make the filling:

To the whipped cream cheese, add the drained pumpkin purée, powdered sugar, molasses, vanilla, cinnamon, ginger, nutmeg, cardamom, and cloves. Mix on the lowest speed until most of the powdered sugar has been incorporated into the mixture, about 1 minute. Increase the speed to medium-high and whip for 2 to 3 minutes, or until the filling is creamy and perfectly smooth. Pause and scrape the bowl a few times during mixing to ensure the filling is free of any lumps.

Fold in the whipped cream:

Use a silicone spatula to gently fold the whipped cream into the pumpkin mixture. As you mix, rotate the bowl and use the spatula to scrape the sides and bottom of the bowl and stir in gentle, sweeping motions to prevent deflating the air in the whipped cream.

Fill and chill:

Remove the crust from the freezer and fill it with the pumpkin mixture. Use a small offset spatula, or the silicone spatula, to level and smooth the top of the cake. Cover the pan tightly with a layer of plastic. Try to avoid letting the plastic touch the surface of the cake. Refrigerate until thoroughly chilled and the filling has set, at least 8 hours, ideally 12 to 24 hours.

1. Remove from the pan:
2. When the cake is set and you’re ready to decorate and serve, run a small offset spatula or a butter knife around the edge of the cake. Remove the rim of the pan. Carefully slide the cake onto a serving plate, or serve it directly from the pan.

Make the whipped cream topping (optional):

1. In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 1 to 2 minutes. The cream should thicken, and when you pull the whisk out of the bowl, the peak should stand up.
2. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe large rosettes around the top of the cake and drizzle the cake with caramel sauce, if using. Slice and serve.
3. Leftover cheesecake can be stored covered in the refrigerator, covered, for up to 3 days.