No-Bake Pumpkin Cheesecake

November 11, 2014

141

Pumpkin, cream cheese and whipped cream make up this cool, creamy Fall dessert.

For the crust:
32 gingersnap cookies
1/4 cup butter, melted
For the pumpkin filling:
1 (8 oz.) package cream cheese, softened
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup powdered sugar
1 cup canned pumpkin
1 (16 oz.) tub frozen whipped topping (Cool Whip), thawed
Additional whipped cream and/or chocolate shavings for garnish, optional

Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan. Finely crush gingersnaps and place in a medium bowl. Add melted butter and mix well. Press crumb mixture into springform pan. Bake for...
See the full directions on my site

Nutritions

Calories
843

Sodium
661mg
27% DV

Fat
35g
54% DV

Protein
11g
23% DV

Carbs
117g
40% DV

Fiber
5g
22% DV

Thanksgiving Refrigerated