no bake pumpkin cheesecake

a super easy no bake cheesecake with a soft, mousse-like texture that is perfect to make ahead for thanksgiving!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

for the crust, mix the gingersnap crumbs, graham cracker crumbs, sugar, and cinnamon in a large bowl. add in the melted butter and stir until the mixture resembles wet sand.

Step 2

use the back of a measuring cup to press the crumbs into the bottom and up the sides of an 8-inch springform pan, making sure it is as pressed and compact as possible. place in the freezer while you prepare the filling.

Step 3

for the filling, begin by whipping the heavy cream in a large bowl until stiff peaks form.

Step 4

in a separate bowl, mix the cream cheese, sugar, pumpkin puree, and spices using a hand mixer or stand mixer. mix on medium speed for a few minutes until light and fluffy, making sure to scrape the bottom of the bowl as you go.

Step 5

gently fold the whipped cream into the cream cheese mixture using a spatula.

Step 6

take the crust out of the freezer. add in the filling and smooth it out using a spatula.

Step 7

refrigerate uncovered for at least 12 hours or ideally overnight.

Step 8

once the cheesecake has set, run a knife along the edge of the cheesecake and remove the side of the springform pan. top with whipped cream and cinnamon, then slice and serve!