No Bake Pumpkin Pie Cheesecake Recipe

By Recipes by Carina · 30 min

Ingredients

Instructions

1. Crush the gingernuts in a food processor, or in a bag with a rolling pin or heavy pan.
2. Mix the crumbs with the melted butter until combined.
3. Press the crumbs evenly into a lined 8 inch (20 cm) springform pan, using a spoon or the flat base of a glass.
4. Whip the cream until softly whipped and set it aside.
5. Beat the cream cheese and sugar in a large bowl until smooth.
6. Add the pumpkin puree and spices to the cream cheese mixture and mix until combined. Fold in the whipped cream until combined.
7. Pour the filling over the base and refrigerate for at least 4 hours or overnight to set.
8. Serve topped with whipped cream.

Summarized from Recipes by Carina's video. Watch it for the details.

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GingerCreamBrown sugarCream cheesePumpkinWhipped cream