No Bake Pumpkin Cheesecake

Cookie Crust

 2 cups (200g) gingersnap cookie crumbs

¼ tsp ground ginger

¼ tsp cinnamon

6 TBsp (85g) unsalted butter, melted

¼ cup (50g) granulated sugar or brown sugar (packed)

Cheesecake

 1 cup (240ml) cold heavy whipping cream (35%)

16 oz (452 g) full-fat brick cream cheese, softened to room temp

1 cup (227g) pumpkin puree

¾ cup (90g) icing sugar

¼ cup (50g) packed light or dark brown sugar

1 tsp vanilla extract

2 tsp pumpkin pie spice

½ tsp ground cinnamon

1/8 tsp salt

Make the crust: Stir the cookie crust ingredients together. Pour into a 9-inch or 10-inch spring form pan and pack it into the bottom and up the sides very tightly.  Freeze for 10-20 minutes as you prepare the filling.

 Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Add the pumpkin, icing sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth.

Fold the whipped cream into the cheesecake filling until combined.

Remove crust from the freezer and spread filling into crust.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 12 hours. (I usually make it one day and serve it the next day.)

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with whipped cream.

 Cover and store leftover cheesecake in the refrigerator for up to 5 days.