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.
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)
Instructions
For Cheesecake Mixture:
- 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.
- In a separate bowl, whip up your heavy cream until stiff. Fold it cream cheese mixture until smooth.
For Ginger Snap Crust:
- 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:
- Pour your cheesecake mixture into the pan and smooth out with an offset spatula. Chill until it sets. (4-6 hours or overnight)
- Drizzle with favorite caramel sauce. Chill and Enjoy!!