Try this No Bake Pumpkin Cheesecake recipe
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup pumpkin puree
- 2 tbsp sugar
- 8 oz cream cheese softened
- 4 tbsp butter
- 1 1/2 cups mini marshmallows
- 3 tbsp melted butter
- 1 1/2 cups of crushed gingersnap cookies (fine crumbs) plus extra for topping
- 1 1/2 tsp pumpkin pie spice
- 8 oz tub of cool whip thawed (for topping)
- Carbohydrate 362.551014727121 g
- Cholesterol 805.123303079492 mg
- Fat 283.782548595852 g
- Fiber 22.9347005223419 g
- Protein 29.5182487618782 g
- Saturated Fat 173.76901942098 g
- Serving Size 1 1 recipe (1501g)
- Sodium 16891.4457808862 mg
- Sugar 339.61631420478 g
- Trans Fat 25.2816573926491 g
- Calories 4003 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Combine the gingersnap crumbs with the sugar and melted butter. Press evenly into the bottom of a 9" springform cheesecake pan.
- Bake for 5 minutes then remove from oven and set aside to cool.
- In the bowl of your stand mixer, beat the cream cheese until light and fluffy. Add the sour cream and pumpkin and mix until combined.
- Meanwhile in a small saucepan over medium high heat melt the butter. Add the marshmallows to the butter and stir until the marshmallows melt evenly.
- With the beater going, slowly add the marshmallow to the cheesecake mixture. Add the sugar, pumpkin pie spice and vanilla, mix until combined, scraping down sides of bowl.
- Pour into the prepared crust and spread out evenly.
- Chill in fridge for 4-24 hours.
- Once chilled properly, carefully spread out the cool whip in an even layer on top of cheesecake. Sprinkle with extra gingersnap crumbs for decoration.
Velvety pumpkin puree blended with dense cream cheese yields a dense custard that contrasts sharply against a crisp, spiced gingersnap crust. While the filling requires no prolonged cooking, utilizing a 9-inch springform pan ensures the delicate crumb base releases cleanly without breaking apart. Scaling this formulation up or down requires careful attention to the fat-to-binder ratio, as altering dairy quantities will directly impact how firmly the filling sets during its four to twenty-four hour refrigeration window.
Adjusting Yields and Proportions
Multiplying ingredients for a larger gathering demands precise measurement, particularly when adjusting the melted marshmallow and butter components that act as structural stabilizers. Halving the batch works well in a standard 6-inch springform pan, reducing the initial crust bake time to just 3 minutes at 350 degrees Fahrenheit to prevent the finely crushed cookies from burning. When scaling down, ensure the cream cheese is fully softened to room temperature before mixing, preventing small lumps from forming in the batter.
Equipment Workarounds
Standard stand mixers incorporate air efficiently, but a sturdy hand mixer paired with a wide rubber spatula achieves identical smoothness if scraping down the bowl occurs frequently. Swapping the springform pan for a standard glass pie dish is acceptable when no removable-rim pan is available, though serving individual slices cleanly becomes significantly more challenging without the vertical sides.
