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–+ servings
Creamy Sugar Doughnuts

Creamy Sugar Doughnuts

Creamy no-bake pumpkin cheesecake with a gingersnap crust. Easy, make-ahead fall dessert that needs no oven.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups gingersnap cookie crumbs (about 10 oz of cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 8 oz cream cheese fully softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups canned pumpkin puree not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups heavy whipping cream

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • 9-inch Springform Pan
  • Food processor

Method
 

  1. Prepare the gingersnap crust by pulsing cookies into fine crumbs and mixing with sugar and melted butter, then press into a 9-inch springform pan and refrigerate.
  2. Beat softened cream cheese until smooth, then gradually add powdered sugar and mix until silky.
  3. Stir in vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg until well combined.
  4. In a separate bowl, whip heavy cream until stiff peaks form.
  5. Gently fold about one-third of the whipped cream into the pumpkin mixture, then fold in the remaining whipped cream.
  6. Pour the filling into the chilled crust, smoothing the top.
  7. Cover and refrigerate for at least 4 hours or overnight.
  8. Serve with additional whipped cream and a sprinkle of cinnamon or crushed gingersnaps for garnish.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 65mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For easier slicing, run a knife under hot water before cutting, or use unflavored dental floss for clean slices.
This cheesecake can be made ahead of time and stored in the refrigerator for up to 4-5 days, or frozen for longer storage (up to 2 months).
Experiment with presentation by topping with caramel sauce, fresh fruit, or serving in individual jars for portion control!
Tried this recipe?Let us know how it was!