- 1-1/2 cups gingersnap cookie crumbs, (use the crispy gingersnap cookies for this, not soft)
- 5 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup canned pumpkin
- 8 ounces whipped cream, (I prefer homemade, but a tub of cool whip will work, just be sure it's thawed
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Preheat the oven to 350 degrees.
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Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.
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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.
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Bake in the preheated oven until it is beginning to brown, about 10 minutes.
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Transfer to a wire rack and cool completely while making the filling.
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Mix together the cream cheese, powdered sugar, vanilla, pumpkin pie spice and pumpkin.
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Fold in the whipped cream – make sure it is thoroughly combined.
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Spoon filling into prepared pie crust.
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Refrigerate for 2 hours or until chilled.
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Drizzle with salted caramel sauce (recipe below). Slice, serve & enjoy.
*This specific crust recipe is not no-bake, 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). If you’re short on time (or an oven), go ahead and buy a pre-made crust (graham cracker will do).
Smooth and creamy, this salted caramel sauce is perfect for drizzling on desserts and drinks!
- 1 cup sugar
- 6 tablespoons salted butter, cubed and at room temperature
- pinch or two of sea salt flakes
- 2/3 cups heavy cream, at room temperature
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Melt the sugar over medium heat in a large sauce pan.
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Whisk the sugar as it melts and cook until it becomes a deep amber color.
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Add the butter and sea salt flakes and stir it in until melted.
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Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce.
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You may have some lumps but keep stirring until they have melted.
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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).
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Store in the refrigerator.
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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.
-Manda