Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. 3/4 cup cold heavy whipping cream Cuisine: Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. Good appetite! Cool on counter for 30 minutes. Smooth with a flat spatula until evenly smooth. Use canned pumpkin pie mix that comes prepared with spices and sugar. Pour every ounce of that filling into the chilled gingersnap crust. ","position":5,"name":"Lastly, in a separate bowl, add the cold...","url":"https:\/\/www.simplyscratch.com\/2019\/11\/no-bake-pumpkin-cheesecake-with-gingersnap-crust.html#mv_create_1186_5"},{"@type":"HowToStep","text":"Transfer the pumpkin cheesecake mixture to the chilled crust. After 30 minutes, pour the rest of the caramel topping over the top. We make this every Thanksgiving. To that, add in 1-3/4 cups pumpkin puree, 1 tablespoon vanilla extract and 1 tablespoon pumpkin pie spice. 1-3/4 cup pumpkin puree This amount will depend on the size of the cookies. Instructions This has a pumpkin cake base and a sweet cream cheese frosting. This no-bake should come with a warning. about 30 gingersnap cookies or 1-1/2 cup crumbs In the bowl of your food processor, add cookies and sugar and pulse until finely ground. Learn how to cook great Pioneer woman pumpkin cheesecake gingersnap cookie crust . Which is just about the same amount of time you will need to make the filling. Total Time 1/2 cup granulated sugar This post may contain affiliate links. This moist and heavenly Pioneer Woman Pumpkin Sheet Cake Copycat was inspired by one of the Pioneer Woman's delicious desserts. Preheat oven to 300 degrees. Preheat the oven to 350 degrees F. Additional Time THANK YOU in advance for your support! Bake for 1 hour 15 minutes with no fan (not convection). Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large ziploc and pound 'em with a rolling pin.) Cheesecake should still be somewhat jiggly. This no-bake pumpkin cheesecake is SO GOOD. What size springform pan did you use? Pop the crust into your fridge to chill for 30 to 45 minutes. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Crecipe.com deliver fine selection of quality Pioneer woman pumpkin cheesecake gingersnap cookie crust recipes equipped with ratings, reviews and mixing tips. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. Add powdered sugar and melted butter and process until totally combined. Pulse the graham crackers and sugar in a food processor until fine crumbs form. SO GOOD. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And it's really easy to make! My husband, who mind you isn’t a fan of pumpkin, loved it. Pour the filling into the pan, smoothing the top. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. From Bridget Edwards of Bake at … Meanwhile, in the bowl of your stand mixer, mix together the softened cream cheese and both sugars until light and creamy. © Laurie McNamara Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Recommended Products Add the butter, then pulse until well combined. Set the pan on a baking sheet and Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. *Start with 4 tablespoons butter and if the crumbs look dry, add an additional tablespoon. Pour batter into prepared springform pan. The combination is phenomenal. Yield: 8 I don’t know that I’m going to care much about pumpkin pie during the holidays anymore, this has definitely stolen its … This is a delicious, light textured, no bake pumpkin cheesecake that is very easy to prepare. And if I'm making a pumpkin cheesecake, it has to have a gingersnap crust. 5. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. ","image":["https:\/\/www.simplyscratch.com\/wp-content\/uploads\/2019\/11\/No-Bake-Pumpkin-Cheesecake-with-Gingersnap-Crust-l-SimplyScratch.com-homemade-nobake-pumpkin-cheesecake-gingersnap-cookie-crust-thanksgiving-holiday-dessert-21-720x720.jpg","https:\/\/www.simplyscratch.com\/wp-content\/uploads\/2019\/11\/No-Bake-Pumpkin-Cheesecake-with-Gingersnap-Crust-l-SimplyScratch.com-homemade-nobake-pumpkin-cheesecake-gingersnap-cookie-crust-thanksgiving-holiday-dessert-21-720x540.jpg","https:\/\/www.simplyscratch.com\/wp-content\/uploads\/2019\/11\/No-Bake-Pumpkin-Cheesecake-with-Gingersnap-Crust-l-SimplyScratch.com-homemade-nobake-pumpkin-cheesecake-gingersnap-cookie-crust-thanksgiving-holiday-dessert-21-720x405.jpg","https:\/\/www.simplyscratch.com\/wp-content\/uploads\/2019\/11\/No-Bake-Pumpkin-Cheesecake-with-Gingersnap-Crust-l-SimplyScratch.com-homemade-nobake-pumpkin-cheesecake-gingersnap-cookie-crust-thanksgiving-holiday-dessert-21-735x491.jpg"],"recipeCategory":"Desserts & Sweet Treats","recipeCuisine":"American","prepTime":"PT30M","cookTime":"PT0S","performTime":"PT4H","totalTime":"PT4H30M","recipeIngredient":["about 30 gingersnap cookies or 1-1\/2 cup crumbs","4 to 6 tablespoons melted salted butter*","2 tablespoons dark brown sugar","2 (8 ounce) bricks of cream cheese, softened at room temperature","1\/2 cup granulated sugar","1\/2 cup dark brown sugar","1-3\/4 cup pumpkin puree","1 tablespoon pure vanilla extract","1 tablespoon pumpkin pie spice","3\/4 cup cold heavy whipping cream","sweetened whipped cream, for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"In the bowl of your food processor, add cookies and sugar and pulse until finely ground. 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