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No-Bake Pumpkin Cheesecake
Ingredients
  • subheading: Gingersnap Cookie Crust:
  • 2 cups ( 200g) gingersnap cookie crumbs*
  • ¼ teaspoon each: ground ginger and ground cinnamon
  • 6 Tablespoons ( 85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar or brown sugar (packed)
  • subheading: Cheesecake:
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • two 8-ounce blocks ( 450g) full-fat cream cheese, softened to room temperature
  • 1 cup (227g) pumpkin puree*
  • ¾ cup ( 90g) confectioners’ sugar
  • ¼ cup ( 50g) packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice*
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • subheading: Optional Toppings:
  • Whipped Cream and/or Salted Caramel
Steps
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