How to make easy no-bake pumpkin cheesecake (VIDEO)
Thanksgiving Day is a busy day for everyone, especially for the person preparing the meals. If your oven's overrun with dishes and you still need a good dessert idea, then try making this no-bake pumpkin cheesecake.
No-bake pumpkin cheesecake recipe
Pumpkin is a classic Thanksgiving ingredient, notably in the dessert department. If you don't have the time or oven space to bake a pie or other scrumptious pumpkin treat, then this cheesecake is the dessert for you.
- 16 gingersnap cookies, finely crushed
- 2 tablespoons butter, melted
- 1-2/3 cups heavy cream, divided
- 8 ounces cream cheese (cold)
- 2 tablespoons caramel sauce, plus more for topping (recipe below)
- 6 tablespoons lightly packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 pinch ground cloves
- 1 cup canned pumpkin puree, chilled
- Flaked or coarse sea salt (optional)
- In a food processor, blend together the butter and crushed gingersnap cookies until evenly moistened.
- Divide the mixture among 6 small cups, and gently press into an even layer.
- In a mixing bowl, using an electric hand mixer, whip 1 cup of heavy cream until stiff peaks form.
- In a separate mixing bowl, whip the cream cheese with the caramel sauce until smooth.
- Blend in the brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves. Whip until the sugar has dissolved and the mixture is fluffy.
- Fold in the pumpkin puree.
- Then fold in the whipped heavy cream.
- Pipe the pumpkin cheesecake mixture over the cookie crumb layer in the cups.
- Whip the remaining 2/3 cup of heavy cream until stiff peaks form.
- Pipe the whipped cream over the tops.
- Drizzle each with caramel sauce, sprinkle lightly with sea salt, and serve.
Caramel sauce recipe
- 1 cup granulated sugar
- 1/4 cup plus 2 tablespoons water
- 1/4 cup salted butter
- 1/2 cup heavy cream
- Gather all your ingredients, and have them nearby, ready to add to the mixture as needed.
- In a heavy-bottomed 3-quart saucepan, heat the sugar and water over medium-high heat, whisking constantly to dissolve the sugar.
- Once the mixture is boiling, stop whisking, and allow the mixture to boil until it reaches a dark amber color. Carefully swirl the pan occasionally.
- Once the mixture reaches a dark amber color, immediately add the butter, whisk until it has melted, and then immediately remove from heat. Carefully pour in the cream, and immediately whisk to combine (it will bubble vigorously). Whisk until the mixture is smooth.
- Pour the caramel into a glass jar to cool. Sprinkle lightly with sea salt when serving, if desired.