Discovering how to make all the pumpkin desserts during Thanksgiving while the turkey is in the oven can be a nightmare. That’s why you need this unbaked cheesecake. It’s a great time-saver and although we love our classic pumpkin cheesecake, we’re crazy about the unbaked option. The gingerbread crust is a must and adds that extra autumn layer.
INGREDIENTS
FOR THE BARK
1 1/2 c. of finely ground gingerbread
2 tablespoons of granulated sugar
5 tablespoons of melted butter
FOR FILLING
1 c. of heavy cream
2 (8-oz.) blocks of cream cheese, softened
1 can of pumpkin puree
1 c. powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
FOR TOPPING
Whipped cream
Crushed gingerbread sheets…
DIRECTIONS
In a medium bowl, combine the crushed gingerbread cookies, sugar and melted butter until the mixture looks like wet sand. Pour into an 8-inch springform tray and pat into an even layer.
In a medium bowl, whisk the heavy cream until stiff.
In a large bowl, whip cream cheese until light and fluffy. Add pumpkin puree and beat until smooth. Add the powdered sugar and beat again until smooth. Add the vanilla, cinnamon, nutmeg and salt and beat until incorporated. Add the whipped cream and mix until well blended. Pour the dough over the crust and smooth the top with a compensation spatula.
Refrigerate until ready, at least 4 hours and overnight.
Serve with whipped cream and crushed gingerbread cookies.