Recipe courtesy of Katie Lee Biegel
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 255
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 58 mg
- Sodium
- 193 mg
- Level: Easy
- Total: 6 hr 20 min (includes freezing and chilling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 255
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 58 mg
- Sodium
- 193 mg
Ingredients
Crust:
Filling:
Directions
Special equipment:
9-inch springform pan- 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.
- 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.
- 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.
