Cheesecake is one of my favorite desserts, and adding pumpkin to it just makes it better. Here is the best no-bake Pumpkin Cheesecake Recipe ever! It combines the flavors of pumpkin, ginger, apple and spice for an absolutely fabulous dessert. Be warned though, at 19 grams of fat per serving (this recipe serves 12) it is decidedly decadent. And there is a price to pay for not turning on the oven – you will use no less than four bowls plus a saucepan and a 9 inch springform pan. But guess what? It’s worth it.
How to Make No-Bake Pumpkin Cheesecake
Ingredients for the Crust:
1 1/2 cups of gingersnap cookie crumbs
1/3 cup melted butter or margarine
3 tablespoons brown sugar
Ingredients for No-Bake Pumpkin Cheesecake Filling:
1 cup unsweetened apple juice
2/3 cup granulated sugar
1/2 tsp salt
1 tbsp or 1 package of unflavored gelatin
3 eggs, separated
1/2 tsp vanilla
8 ounces low-fat cream cheese at room temperature
1 tbsp lemon juice
3/4 cups whipping cream
1/4 tsp each of ground cloves, cinnamon and ginger
1 cup cooked mashed pumpkin or pumpkin puree NOT pumpkin pie filling
Dark chocolate shavings or curls
To make the crust, mix together the gingersnap crumbs, butter and brown sugar. Press into the bottom and sides of a 9 inch springform pan. Place the pan in the fridge.
For the filling, use a medium saucepan on low heat. Add juice, sugar and salt. Sprinkle gelatin in and until it is completely dissolved. Beat in egg yolks carefully in a medium-sized bowl. Slowly pour in the hot apple juice mixture from the saucepan, then pour everything back into the saucepan (if you add the eggs into the saucepan directly the eggs will start to cook right away and the texture will be off). Turn the heat up to medium, and continue stirring until the mixture is thickened. Add vanilla and blend in well, then remove from heat.
In a large mixing bowl, use an electric beater to beat the softened cream cheese and lemon juice together. Add the gelatin mixture and continue beating until all lumps are gone. Place the bowl in the fridge and chill for about 30 minutes.
Use a small to beat the egg whiles until they are stiff. In yet another bowl combine the whipping cream with spices, and beat that until stiff too. Take your big bowl of well-chilled mixture from the fridge, and carefully fold in the whipped cream, egg whites, and pumpkin puree. Gently combine, then pour into the springform pan. Put the pan back in the fridge and chill until firm – it takes about an hour and a half in my fridge. Decorate the no-bake pumpkin cheesecake with dark chocolate shavings or curls before serving. Enjoy!!
Try more delicious pumpkin recipes to add Vitamin A and fiber to your family’s diet.