One of our favorite desserts is the No-Bake Blueberry Cheesecake Pie, it’s incredibly easy and incredibly delicious. With fall and pumpkin everything in the air right now, I thought I’d adapt that to make a pumpkin flavored one. Friends, I wish for the love of our thighs that it didn’t turn out so well. But it’s terrific. Ah well, bathing suit season is ages away right?! The subtle pumpkin flavor paired with the gingersnap crust is amazing. Don’t skip out on the gingersnap crust. This is really easy and quick to throw together – a perfect, stress-free dessert for your next get together. I will emphasize that I realize the whole dessert is technically not no-bake, since you bake the crust – it’s the cheesecake filling that is no-bake. And if you’ve ever made real cheesecake, the 10 minutes of crust baking in this recipe is nothing compared to waiting on a real cheesecake to bake. But if you’re really short on time, and must have no-bake everything, go ahead and buy a store bought crust. It’ll be fine, just not as good, ha! 😉 I’ve mentioned before that I don’t like really strong pumpkin flavor, and this doesn’t have an overly strong pumpkin taste, so it’s just perfect in my book. And while this cheesecake is delicious on it’s own, the salted caramel sauce drizzled on top just makes it even better, so I recommend doing that.Pumpkin Cheesecake Pie
1-1/2 cups gingersnap cookie crumbs (use the crispy gingersnap cookies for this, not soft)
5 tablespoons butter, melted
To make the crust, preheat the oven to 350 degrees. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened. Transfer the crumbs to a 9-inch pie plate. Use the bottom of spoon to press the crumbs evenly into the bottom and up the sides of the pie plate. Bake in the preheated oven until it is beginning to brown, about 10 minutes. Transfer to a wire rack and cool completely while making the filling.
8 oz. cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 cup canned pumpkin
8 oz. whipped cream (I prefer homemade, but a frozen tub of cool whip will work, just be sure to thaw it)
For the filling, mix together the cream cheese, powdered sugar, vanilla, pumpkin pie spice and pumpkin. Fold in the whipped cream – make sure it is thoroughly combined. Spoon filling into prepared pie crust. Refrigerate for 2 hours or until chilled. Drizzle with salted caramel sauce (recipe below). Slice, serve & enjoy.
Salted Caramel Sauce
1 cup sugar
6 tablespoons salted butter, cubed & at room temperature
pinch or two of sea salt flakes
2/3 cups heavy cream, at room temperature
Melt the sugar over medium heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and sea salt flakes and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. (If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer).
Store in the refrigerator. To use, heat in the microwave until it reaches desired consistency.Here’s a few other fall favorite recipes: Apple Crisp | Soft Pumpkin Cookies with Brown Sugar Frosting | Pumpkin Ice Cream with Gingersnap Bowls.