Ingredients
Scale
- 12 full graham cracker sheets or 1 ½ cups graham cracker crumbs
- 2 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- ¼ teaspoon salt
- 6 tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- ¾ cup granulated sugar, divided
- 1 (15-ounce) can pumpkin puree
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 cup heavy cream
Instructions
- Line base of 9” springform pan with parchment paper and close exterior ring around it.
- Process crust ingredients in food processor until moistened, press into pan and up sides ¼-inch thick, freeze while preparing filling.
- Beat cream cheese with ½ cup sugar, pumpkin puree, salt, and cinnamon until smooth.
- Whip heavy cream to soft peaks, add remaining ¼ cup sugar, beat to stiff peaks.
- Fold whipped cream into pumpkin mixture gently.
- Scrape pumpkin mixture into crust, level, cover with plastic wrap, refrigerate at least 8 hours or overnight.
- Remove springform pan and serve with whipped cream if desired.
Notes
Add gelatin for firmer structure if desired. Store in fridge for 3-4 days, or freeze up to 3 months. Make crust up to 2 days in advance. Avoid homemade pumpkin puree due to water content affecting structure.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American