No Bake Pumpkin Cheesecake with Gingersnap Pecan Crust
Joyful Healthy Eats
Joyful Healthy Eats
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  • 5.0 from 2 reviews No Bake Pumpkin Cheesecake with Gingersnap Pecan Crust Save Print Prep time 2 hours Total time 2 hours Author: Krista Recipe type: Dessert, Holiday, Pumpkin Serves:
  • 8 cups Ingredients No Bake Pumpkin Cheesecake: 15 oz can of pumpkin puree 8 oz cream cheese, softened 2 tablespoons of sugar 1 teaspoon of vanilla extract 2 teaspoons of cinnamon ½ teaspoon of ground nutmeg ¼ teaspoon of ground ginger ¼ teaspoon of ground cloves 12 oz of lite cool whip Gingersnap Pecan Crust: 20 gingersnap cookies, ground very finely ½ cup of pecans, finely chopped 4 tablespoons of butter, melted Instructions Add gingersnap cookies and pecans to a food processor, chop until turned to powder. Pour into a small bowl and add melted butter. Mix till a moist crust is formed. Add 2-3 tablespoons of gingersnap pecan mixture into a serving cup. Pat down. Place serving cups in the refrigerator for 1 hour to let crust harden a little. In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves. Using a hand mixer, combine until mixture is smooth. Gently fold in the lite cool whip. Let sit in refrigerator for 1 hour. Using a large pastry bag with a large tip squeeze about ½-3/4 cup of pumpkin cheese mixture over the crust. Top with a dollop of cool whip. Store in refrigerator until ready to serve. Nutrition Information Calories: 377 Fat: 21g Carbohydrates: 37g Sugar: 14g Fiber: 3g Protein: 5g 3.2.2807
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