No-Bake Pumpkin Cheesecake
Ingredients
- 200g to 250 g graham cracker crumbs
- 67 g granulated sugar
- 113 g unsalted butter
- 15 ounce pumpkin purée
- 240 ml heavy cream
- 28 ounce cream cheese
- 120 g powdered sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cardamom
- 1/8 teaspoon ground cloves
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Caramel sauce Caramel sauce Caramel sauce
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Instructions
- Use a spatula to scrape the pumpkin purée out of the can and into a small bowl lined with a couple of layers of paper towels. Set aside while you prepare the crust and the whipped cream.,The paper towels will draw some water out of the pumpkin purée for a thicker cheesecake filling.,Simply Recipes / Mark Beahm
- In a large bowl or food processor, combine the cookie crumbs, sugar, and melted butter with a silicone spatula until all the crumbs are evenly moistened and the mixture begins to clump together.,Transfer the crumb mixture into a 9 or 10-inch springform pan. Use your hand or the bottom of a measuring cup to pack the crumbs into an even layer on the bottom of the pan and slightly up the sides. Compact the crust firmly to prevent it from being too crumbly.,Transfer the pan to the freezer to chill while preparing the filling.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream on medium-high speed until thickened and very stiff peaks form, about 1 to 2 minutes.,Whip it a little longer than you typically would, but try not to go too far and make butter. The cream should be extra thick and cling to the whisk. It is okay if it looks slightly grainy.,Transfer the whipped cream to a small bowl and set aside.,Simply Recipes / Mark Beahm
- In the same bowl used for the whipped cream, whip the cream cheese on medium-high speed until completely smooth, about 4 minutes. Pause a few times to scrape the sides and bottom of the bowl with a spatula to ensure all of the cream cheese is whipped and smooth.,Simply Recipes / Mark Beahm
- To the whipped cream cheese, add the drained pumpkin purée, powdered sugar, molasses, vanilla, cinnamon, ginger, nutmeg, cardamom, and cloves. Mix on the lowest speed until most of the powdered sugar has been incorporated into the mixture, about 1 minute. Increase the speed to medium-high and whip for 2 to 3 minutes, or until the filling is creamy and perfectly smooth. Pause and scrape the bowl a few times during mixing to ensure the filling is free of any lumps.,Simply Recipes / Mark Beahm
- Use a silicone spatula to gently fold the whipped cream into the pumpkin mixture. As you mix, rotate the bowl and use the spatula to scrape the sides and bottom of the bowl and stir in gentle, sweeping motions to prevent deflating the air in the whipped cream.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Remove the crust from the freezer and fill it with the pumpkin mixture. Use a small offset spatula, or the silicone spatula, to level and smooth the top of the cake.,Cover the pan tightly with a layer of plastic. Try to avoid letting the plastic touch the surface of the cake. Refrigerate until thoroughly chilled and the filling has set, at least 8 hours, ideally 12 to 24 hours.,Simply Recipes / Mark Beahm
- When the cake is set and you’re ready to decorate and serve, run a small offset spatula or a butter knife around the edge of the cake. Remove the rim of the pan. Carefully slide the cake onto a serving plate, or serve it directly from the pan.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 1 to 2 minutes. The cream should thicken, and when you pull the whisk out of the bowl, the peak should stand up.,Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe large rosettes around the top of the cake and drizzle the cake with caramel sauce, if using. Slice and serve.,Leftover cheesecake can be stored covered in the refrigerator, covered, for up to 3 days.,Did you love this recipe? Let us know with a rating and review!,This cheesecake also freezes well. Cut slices and freeze them, spaced apart, on a baking sheet. Wrap tightly and freeze for up to 3 months. You can even enjoy the slices straight from the freezer, no defrosting needed.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original