No Bake "Pumpkin" Spice Cheesecake
A delicious no bake "pumpkin" spice cheesecake with a zingy gingernuts base.
Equipment
- 1 Large flat baking tray
- Tinfoil
- 1 Large mixing bowl
- 1 whisk, hand or electric
- 1 10 inch springform round cake tin
- 1 small microwave safe bowl
Ingredients
Cheesecake base
- 200 grams gingernut biscuits, crushed
- 75 grams melted butter
Cheesecake Filling
- 320 grams cream cheese room temperature
- 90 grams sugar
- 200 grams heavy whipping cream
- 250 grams pumpkin or butternut squash puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp mixed spice
- 1/2 tsp ground ginger
- 2 1/2 tsp powdered gelatin or 7 leaves
- 30 ml cold water
Instructions
- Line a 10 inch springform cake tin with parchment paper.
- Mix together the gingernut crumbs and melted butter and press firmly into the bottom of the tin, creating a nice even layer.
- Soften the gelatin in the cold water for 5-10 minutes.
- Beat together the cream cheese and sugar until light and smooth. Slowly add the cream in additions and beat well until glossy and creamy.
- Melt the water and gelatin over a very low heat until fully dissolved and mix into the cheesecake mix along with the pumpkin puree and spices. Beat well to make sure no lumps remain.
- Pour on top of the biscuit base.
- Place in the fridge and allow to set for 4 hours. Serve with whipped cream and sugared pecans and pumpkin seeds if desired.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.