No-Bake Pumpkin Cheesecake

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  • Level: Easy
  • Total: 6 hr 20 min (includes freezing and chilling time)
  • Active: 20 min
  • Yield: 8 to 10 servings
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Ingredients

Crust:

Filling:

Directions

Special equipment:
9-inch springform pan
  1. For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
  2. For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
  3. In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.
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