Easy Pumpkin Cheesecake

When I was younger cheesecake was my favorite dessert.  Pumpkin cheesecake was the best of both worlds.  Surprisingly, while I’ve tried my hands at some challenging desserts, I’ve never attempted cheesecake.  I won’t go as far to say I made a real cheesecake this weekend since this is no-bake; however, it is a lovely substitute.  Quick, easy and delicious, it’s a perfect combination for a hectic holiday season.

Easy Pumpkin Cheesecake
Serves 8

    • 1 1/2 cups crushed gingersnap cookies
    • 2 tablespoons brown sugar
    • 4 tablespoons butter (melted and cooled)
    • 8oz cream cheese (at room temperature)
    • 4 tablespoons butter (at room temperature)
    • 1 cup powdered sugar
    • 1 tablespoon brown sugar
    • 1 1/2 teaspoon vanilla
    • 2 1/2 teaspoons pumpkin pie spice
    • 1/2 teaspoon salt
    • 15oz can pumpkin puree
    • Container of Reddi Wip
  1. Heat oven to 350F.
  2. Crush gingersnap cookies and combine with brown sugar, salt and melted butter.  Press  crumbs in pie pan to create crust.*
  3. Bake for 15 minutes, then let cool.
  4. In mixing bowl, beat together cream cheese and butter until smooth.  Add both sugars, vanilla, pumpkin pie spice, salt and pumpkin puree.  Beat together for several minutes until smooth consistency.
  5. Spread mixture in pan and chill overnight.
  6. Prior to serving decorate with Reddi Wip and enjoy!
*The original recipe calls for 9-inch tart pan with a removable bottom, I used a glass pie pan.

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