A cheesecake that is "light as a feather" makes a perfect dessert to serve on Thanksgiving.
Because it's amazingly light and airy, it's gives everyone that "wow" factor every time you serve it; like no other cheesecake. Silky smooth pumpkin cheesecake is one we enjoy making every year.
A few weeks ago we posted how to make home-made pumpkin puree which is the main ingredient for this cheesecake. But you can use the store-bought one as well.
Everyone is always surprised about how light and delicious this cheesecake really is. Best of all, the pumpkin flavor is not over powering (like in a pumpkin pie), persuading even those who don't care for pumpkin- to loving this one! Y'all have to try it!
Easy No-Bake Pumpkin Cheesecake
For the crust:
- 2 + 1/2 cups graham cracker crumbs
- 4 to 6 ginger snap cookies, crushed into crumbs
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
- 1 stick unsalted butter, melted
- cooking spray
- 1.25 ounce package unflavored gelatin
- 1/4 cup boiling water
- 1 (8 ounce) cream cheese, at room temperature
- 2 cups fresh pumpkin puree or 1 (15 oz.) can organic pure pumpkin
- 1 + 1/2 cups sour cream
- 3/4 cup white sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- 2/3 cup chopped walnuts or pecans to garnish on top
- whipped cream, on the side
Make the Crust:
Preheat oven to 300 degrees.
Spray the bottom and sides of a 9-inch spring pan with cooking spray.
Place butter in a glass bowl and microwave for 2 minutes, or until butter is completely melted.
In a mixing bowl, combine graham cracker crumbs, cookie crumbs, melted butter, sugar and cinnamon in a bowl and transfer to a 9-inch spring form pan.
Using a measuring cup, press mixture into the bottom and slightly up (about 1-inch) the sides.
Place the prepared pan onto a baking sheet and place it on the middle rack in the oven.
Bake for only 10 minutes. Here you will need to use a timer to ensure no burning.
Remove, set aside to cool.
For the Filling:
Sprinkle gelatin over 1/4 cup of boiling water.
Let it stand for about one minute, then stir until dissolved.
Using a blender, start on low speed; blend cream cheese, pumpkin puree, sour cream, sugar, pumpkin pie spice and vanilla for about 2 minutes, until well combined.
Open the top of the blender and slowly pour in the hot gelatin into the pumpkin mixture.
Close the lid and switch to the highest speed on the blender for about 4 to 5 minutes.
Stays fresh up to 2 days.
Optional: Garnish with chopped nuts around the perimeter and in the center.
Serve with some whipped cream on the side.
To Make Whipped Cream: One cup of heavy cream beaten with 2 tablespoons powdered sugar and 1 teaspoon of vanilla extract. Beat until it forms peaks. Chill and serve.
Yields: 12 servings