Pumpkin Cheesecake Recipe Delish
Oven space is valuable (and hard to come by) on Thanksgiving, so any opportunity we get to make our lives easier on the big day, we’ll take it. When you don’t have the time or oven space to whip up a classic pumpkin pie, this no-bake version will spice up your holiday table. It’s got everything we love about our classic pumpkin cheesecake—the festive fall spices, the smooth creamy texture—but it’s also
Much easier to make ahead of time. Do yourself (and your guests) a favor this holiday, and serve this no-bake cheesecake that’s just as good as the classic. Fair warning: You may never go back to regular pumpkin pie again!
Gingersnap cookies give our simple press-in crust a fun fall twist, but if you’re not crazy about their spicy molasses flavor or just want to stick with tradition, you can always make a graham cracker crust or even use Oreos, like we do in this chocolate pumpkin cheesecake. Don't forget to save a few of the crushed gingersnaps for the cherry-on-top decoration of your whipped cream!
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Unlike a classic cheesecake, this no-bake version doesn’t use eggs to set it. Instead, it gets its structure from freshly whipped cream that has been carefully folded into the pumpkin spice cream cheese mixture. The aeration of the cream combined with a long chill time in the refrigerator set the cheesecake so you don’t have to worry about turning on the oven.
Without the eggs binding it together, no-bake cheesecakes tend to be softer than a traditional baked cheesecake. To ensure that your cheesecake is sitting proudly when you go to slice it, follow these three steps:
The crust holds the cheesecake together at the bottom, so it’s essential that it’s as firm and stable as it can be. Taking the time to really press and pack in your crumb mixture will help to ensure that you have a firm base to build the rest of your cheesecake on.
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The freshly whipped cream gives the cheesecake stability through its light, airy texture. Make sure to fold in that whipped cream gently so you don’t knock out the air and lose that beautiful volume.
This cheesecake benefits from a LONG chill time. We’re saying four hours minimum, but overnight is really better. The colder it is, the more firm it will be, and the prettier your slices will be.
Absolutely! You could make this cheesecake a couple of days in advance and just keep it in the refrigerator until you’re ready to serve it. You could even freeze it if you want (and to be honest, cutting it frozen will be easier and give you the prettiest slices).
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Makinze is currently senior food editor at , where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.The Thanksgiving dessert of your dreams has arrived. Everyone in the test kitchen has made too many cheesecake recipes to count. Here's what we've learned:
When we're dealing with a graham cracker, Oreo, or Nilla Wafer crust, we NEVER pre-bake it. There's no point. It will hold together just fine if you bake it after the cream cheese mixture goes in.
Surrounded by the steam of hot water, the cheesecake will cook more gently and evenly, and the risk of cracking drops significantly. Bonus! A water bath also results in a creamier texture.
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Another way to reduce the chances of cracking (it's a seriously annoying cheesecake problem!) is to add a couple tablespoons of starch. It'll firm up the cheesecake a bit, instead of relying solely on eggs. We use all-purpose flour but cornstarch works too.
When checking to see if you cheesecake is ready, shake the pan very slightly. If it jiggles a little bit in the center, it's ready. If it's super sloshy all over, it needs to go longer.
Step to ensure a smooth perfect top. While cheesecakes aren't hard to make, they can be fussy. Case in point: You need to cool them gradually. Once you think your cheesecake is done, turn off the oven and prop open the oven door with a wooden spoon. Let it cool for 1 hour like this, then cool it to room temperature on the counter, THEN put it in the refrigerator for about 5 hours. It's a process, we know. But it's SO worth it.
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Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, place springform pan on a baking sheet (this will help catch any butter leaking from the crust since we're not pre-baking it) and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
Lindsay Funston is the former Executive Editor at , where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying cheese pulls, and almost burning down the kitchen with marshmallow cupcakes.We can all agree that classic cheesecake is delicious. But PUMPKIN cheesecake? Now that's a dessert worthy of your holiday tables, all fall long. We know some say that it's possible to have too much of a good thing, but not in this case—we're taking the classic over the top with a gingersnap crust to add extra fall flavor, buttery pecans for crunch, and a shimmering layer of caramel that's the literal icing on the [cheese]cake. This is one of our all-time favorite pumpkin desserts–and that's saying something, considering we have tons of pumpkin recipes!
How to make the perfect crust. For a spin on a typical graham cracker crust, we added seasonal spices along with some gingersnaps. To make the crust, crush the crackers and gingersnaps with a rolling pin in a ziplock bag or in a food processor (make sure to make fine crumbs), then stir in melted butter, sugar, and a touch of salt. Press the cookie mixture into the bottom of the pan. Pro tip: Use the bottom of a small measuring cup to press the crust into the pan.
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Should I pre-bake the crust? The best part about our cheesecakes: Our crusts are nice and sturdy, and don’t need to be baked. You can pre-bake the crust in a 350° oven for about 10 minutes if you want a touch more golden color, but it’s not necessary!
What is a water bath, and can I skip it? You really shouldn't—it's essential for a light creamy texture, and for preventing cracks in the cheesecake. To make one, place your springform pan (wrapped in aluminum foil to prevent water from getting into the cheesecake) in a large roasting pan. Add boiling water to halfway up the sides of the roasting pan cheesecake pan, then bake.
How do I prevent my cheesecake from cracking? A water bath will help, but here are some additional tips to help you avoid a cracked top:
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Doing so will cause the cheesecake to puff when it bakes and fall when it cools, a recipe for cracks! Mix the filling just until combined and smooth.
Check for doneness by jiggling your cheesecake. Wearing oven mitts, gently shake the cheesecake pan (NOT the roasting pan). If the center just slightly wobbles, the cheesecake is done.
Cheesecakes prefer low and steady temperature changes. Starting the cooling in the oven with the door slightly ajar gently brings the cheesecake to room temperature, preventing those dreaded cracks and aiding with texture.
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My cheesecake cracked—0Help! Don’t stress, the cheesecake will still taste great. As for the look, use the 3 toppings in this recipe as fixer uppers—cover the cracks with even more whipped cream, caramel, pecans...or whatever you can dream up!
How do I store my cheesecake? After the cheesecake has completely cooled to room temperature, wrap the top airtight with plastic wrap and refrigerate for at least 3 hours or up to a few days. Wait to top the cheesecake until you're ready to serve.
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