There is a specific morning in late September when the air shifts, crisp and cool, signaling it is time to embrace the harvest. I love heading to the local farm stand to grab the first heavy orange gourds of the season, their earthy scent inspiring me to head straight to the kitchen. That simple connection to the changing season is what farmhouse baking is all about—celebrating the moment ingredients are at their peak.
This no-bake pumpkin cheesecake is the answer when you want that rich, spiced flavor without turning on the oven. It pairs a snappy, rustic gingersnap crust with a filling that is impossibly creamy and light. It is a humble yet stunning dessert that lets the natural warmth of cinnamon and ginger shine through.
A Slice of Harvest Comfort
This recipe captures the essence of autumn without the fuss of a water bath or long baking times. The texture is mousse-like and airy, yet stable enough to slice cleanly, making it a reliable addition to any gathering.
I love how the bold spice of the gingersnap crust cuts through the richness of the cream cheese. It is a perfect balance of textures and flavors, proving that simple, high-quality ingredients often yield the most memorable results.
Print
Pumpkin Cheesecake
- Total Time: 8 hours 30 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Experience the cozy essence of autumn with this velvety no-bake pumpkin cheesecake, featuring a rustic gingersnap crust and a light, mousse-like filling. Perfectly spiced with cinnamon and ginger, this farmhouse-inspired dessert is an effortless way to celebrate the harvest season without turning on the oven.
Ingredients
- Gingersnap cookies, crushed into fine crumbs
- Granulated sugar
- Ground cinnamon
- Unsalted butter, melted
- Full-fat brick-style cream cheese, softened to room temperature
- Pure pumpkin puree (not pie filling)
- Confectioners’ sugar
- Light brown sugar
- Heavy whipping cream, cold
- Pure vanilla extract
- Pumpkin pie spice
- Salt
Instructions
- In a medium bowl, stir together the crushed gingersnaps, cinnamon, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch or 10-inch springform pan using the bottom of a measuring cup, then freeze for 10–20 minutes.
- In a separate cold bowl, whip the heavy cream on medium-high speed for approximately 4 minutes until stiff peaks form and set aside.
- Using a stand or hand mixer, beat the softened cream cheese until completely smooth and lump-free.
- Add the pumpkin puree, confectioners’ sugar, and brown sugar to the cream cheese, beating until well combined.
- Mix in the vanilla, pumpkin pie spice, and salt until fragrant and smooth.
- Gently fold the whipped cream into the pumpkin mixture using a silicone spatula, being careful not to deflate the air bubbles.
- Spread the filling evenly into the chilled crust, smoothing the top with an offset spatula.
- Cover the pan tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to set completely.
Notes
To ensure a perfectly smooth filling, it is essential that the cream cheese is fully softened at room temperature before you begin. For the cleanest presentation, dip your slicing knife in warm water and wipe it dry between every cut. If you prefer a milder flavor, you can substitute the gingersnap crust with classic graham cracker crumbs and a pinch of nutmeg.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Farmhouse Pantry Essentials
Gingersnaps: I prefer using store-bought gingersnaps for the crust. They are baked hard and crisp, which provides a sturdy base and a deep molasses flavor that complements the pumpkin perfectly.
Cream Cheese: Use full-fat brick-style cream cheese. It must be softened to room temperature to ensure a lump-free, velvety batter. The tub variety is too soft and won’t set properly.
Pumpkin Puree: Be sure to grab pure pumpkin puree, not pumpkin pie filling. We want to control the sugar and spice ourselves to keep that authentic, earthy squash flavor front and center.
Heavy Cream: This is the engine of a no-bake cheesecake. Whipping it to stiff peaks gives the filling its structure and lightness.
Simple Steps to Success
Step 1: Create the Crust
Stir the crushed gingersnaps, spices, sugar, and melted butter together until the mixture resembles wet sand. Pour this into a 9-inch or 10-inch springform pan. Use the bottom of a measuring cup to pack it down very tightly—this rustic foundation needs to be firm. Freeze it for 10–20 minutes while you work on the filling.
Step 2: Whip the Cream
In a bowl, whip the cold heavy cream until stiff peaks form. This takes about 4 minutes on medium-high speed. Set this aside; it will be folded in later to aerate the mixture.
Step 3: Beat the Cream Cheese
Using a mixer, beat the softened cream cheese until it is perfectly smooth and creamy. Scrape down the bowl to ensure no lumps remain. Add the pumpkin puree, confectioners’ sugar, and brown sugar, beating until combined.
Step 4: Add Spices and Fold
Mix in the vanilla, pumpkin pie spice, cinnamon, and salt until the batter is fragrant and smooth. Gently fold the whipped cream into the pumpkin mixture using a silicone spatula. Take your time here to keep the filling light.
Step 5: Chill and Set
Spread the filling into the chilled crust and smooth the top with an offset spatula. Cover tightly and refrigerate for at least 8 hours, though overnight is best to let the flavors meld and the slice firm up.
Christine’s Kitchen Wisdom
Room Temperature Matters: The cream cheese must be truly soft. If it is cold, you will end up with little white lumps in your orange filling. I leave mine out on the counter for a few hours before starting.
Fold Gently: When combining the whipped cream with the heavy pumpkin base, use a light hand. You want to preserve those air bubbles for a texture that feels like a cloud. If you enjoy mastering textures, try our Irish Apple Cake for another lesson in rustic consistency.
Clean Slices: To get those sharp, professional-looking edges, wipe your knife clean with a warm, damp cloth between every single cut. It takes a moment longer, but the presentation is worth it.
Farm-Fresh Swaps
Individual Jars: For a rustic picnic or outdoor gathering, layer the crust and filling into small mason jars. They are easy to transport and look charmingly homespun.
Crust Options: If gingersnaps are too spicy for your crowd, a classic graham cracker crust works beautifully. You can even add a handful of pecans to the crust mixture for a nutty crunch.
Spice Level: Feel free to adjust the spices. Freshly grated nutmeg adds a lovely aromatic note. If you prefer lighter, fruit-forward desserts, you might find inspiration in our Lemon Yogurt Cake.
Rustic Table Presentation
I believe in keeping the decoration simple to let the beautiful orange hue shine. A generous dollop of homemade whipped cream and a dusting of cinnamon is all you really need. If you are feeling fancy, a drizzle of salted caramel adds a lovely contrast.
Serve this chilled with a hot cup of coffee or cider. It is a substantial dessert, so thin slices are often perfect. For another dessert that pairs beautifully with cream, try our Strawberry Tres Leches Cake.
Savor the Season
Baking is about sharing the season’s bounty with the people you love. This pumpkin cheesecake is a stress-free way to bring the flavors of the harvest to your table. I hope it becomes a new tradition in your home.
For another fall favorite, you might enjoy our Raspberry White Chocolate Cake. This recipe is a reliable classic, much like the wonderful version found at Sally’s Baking Addiction, but with our own rustic farmhouse touch.
