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slice of pumpkin cheesecake on white plate
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5 from 3 votes

Best Ever No-Bake Pumpkin Cheesecake

This Pumpkin Cheesecake has earned its reputation for being the BEST! It's super easy to make, entirely no-bake, tastes like a cross between a pumpkin pie and a classic cheesecake and is a total show-stopper!
Prep Time6 hrs 20 mins
Total Time6 hrs 20 mins
Course: Cheesecake, Dessert, No Bake Desserts
Cuisine: American, Dessert

Ingredients

For the Crust:

  • cups (One box) gingersnap cookies finely crushed into crumbs
  • 1/4 cup light brown sugar lightly packed
  • 10 Tbsp melted unsalted butter

For the Cheesecake:

  • 24 ounces (3 packages) full-fat cream cheese at room temperature
  • 1 cup lightly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 15 ounces (1 can) 100% pure pumpkin puree do NOT use pumpkin pie filling
  • 2 tsp vanilla extract
  • 1 Tbsp pumpkin pie spice See Note for individual spice amounts
  • cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • Fresh whipped cream and pumpkin candies for garnish, optional

Instructions

  • Lightly grease a 9" or 10" round springform pan with cooking spray. Set aside.
  • In a medium bowl, combine the gingersnap crumbs, the brown sugar and melted butter and stir until crumbs are moistened. Pour the moistened crumbs into the bottom of the prepared pan and pat in an even layer for your crust. Freeze for 20 minutes while you prepare the filling.
  • In the bowl of a stand mixer, cream together the cream cheese, brown sugar, and granulated sugar together until light and fluffy, about 1 minute. Mixture should be smooth. Scrape down the sides of the bowl as needed. Add in the pumpkin puree, vanilla and spices and beat until combined. Set aside.
  • In another medium bowl, whip the heavy whipping cream and confectioners' sugar together on high speed until stiff peaks form, about 5-7 minutes. Fold the whipped cream into the pumpkin mixture gently until fully combined and no whipped cream streaks remain.
  • Pour the pumpkin filling into the crust and smooth out the top. Cover with plastic wrap and refrigerate until firm, about 6 hours or overnight (preferable). Just before serving, garnish with more fresh whipped cream and pumpkin candies.

Notes

If you do not have a pumpkin pie spice blend, you can use the following spices and measurements to make your own for the cheesecake filling.
3 teaspoons ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves