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Creamy No-Bake Pumpkin Pie Cheesecake Recipe with Gingersnap Pecan Crust

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A creamy, no-bake pumpkin pie cheesecake featuring a crunchy gingersnap pecan crust, perfect for a fuss-free fall dessert with warm spices and smooth texture.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, crushed
  • ½ cup pecans, toasted and chopped
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 16 oz (450 g) cream cheese, softened
  • 1 cup canned pumpkin puree
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 cup heavy cream, cold
  • Optional toppings: whipped cream, chopped pecans or gingersnap crumbs

Instructions

  1. Prepare the Gingersnap Pecan Crust: Crush gingersnap cookies until fine crumbs with some larger bits. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop roughly.
  2. In a medium bowl, combine crushed gingersnaps, toasted pecans, brown sugar, and melted butter. Stir until mixture resembles wet sand and holds together when pressed.
  3. Press mixture firmly into the bottom of a 9-inch springform pan or pie dish, making sure it’s even and compact. Refrigerate while preparing the filling.
  4. Make the Pumpkin Cheesecake Filling: Beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Add powdered sugar, vanilla extract, and pumpkin pie spice; mix until combined.
  5. Mix in canned pumpkin puree until thick and dense.
  6. In a separate chilled bowl, whip cold heavy cream until soft peaks form (3-4 minutes).
  7. Gently fold whipped cream into pumpkin cream cheese mixture using a spatula, keeping it light and airy.
  8. Assemble and Chill: Pour filling over chilled crust and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  9. Before serving, add a dollop of whipped cream and sprinkle chopped pecans or gingersnap crumbs for garnish.

Notes

Use softened cream cheese for smooth texture. Chill heavy cream and bowl before whipping. Fold whipped cream gently to keep filling light and airy. Toast pecans for enhanced flavor. Chill cheesecake at least 4 hours or overnight for best results. Use springform pan for easy removal. For dairy-free, substitute cream cheese and heavy cream with vegan alternatives. For nut-free, omit pecans or replace with extra gingersnaps or oats.

Nutrition

Keywords: no-bake cheesecake, pumpkin pie cheesecake, gingersnap crust, fall dessert, easy pumpkin dessert, creamy cheesecake, pecan crust

Find it online: https://cookluma.com/creamy-no-bake-pumpkin-pie-cheesecake-recipe-with-gingersnap-pecan-crust/