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Cassidy Morris

No-Bake Pumpkin Caramel Cheesecake

Oven being occupied this thanksgiving season? Well this no bake pumpkin caramel cheesecake will be the perfect addition to your spread.
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Prep Time 40 minutes
Chill Time 6 hours
Total Time 6 hours 40 minutes
Servings: 12 slices
Course: Dessert
Ingredients Method

Ingredients
  

For Cheesecake Mixture:
  • 16 oz cream cheese (2 packages)
  • 1 cup pumpkin puree
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • pinch of salt
  • Caramel sauce
For Ginger Snap Crust:
  • 2 cups crushed ginger snaps (about three cups uncrushed)
  • 1/2 cup brown sugar
  • 1/2 cup butter (one stick, melted)

Method
 

For Cheesecake Mixture:
  1. In a large bowl of a mixer whip together cream cheese, pumpkin puree, vanilla and spices and beat until combined. Add your brown sugar and whip again. Set aside.
  2. In a separate bowl, whip up your heavy cream until stiff. Fold it cream cheese mixture until smooth.
For Ginger Snap Crust:
  1. In a small bowl mix together your brown sugar, ginger snap crumbs and melted butter until comes together. Press into your springform cheesecake pan until packed down.
Assemble and Chill:
  1. Pour your cheesecake mixture into the pan and smooth out with an offset spatula. Chill until it sets. (4-6 hours or overnight)
  2. Drizzle with favorite caramel sauce. Chill and Enjoy!!