Light No-Bake Pumpkin Cheesecake with Pecan Gingersnap Crust

Happy Monday!

I’m on a bit of a pumpkin rampage these days.  For this recipe I used the pecan gingersnap crust from a Bon Appetit oven-baked cheesecake and substituted the filling for a light no-bake recipe from Kraft.  The combination of the homemade crust and cool, mousse-like filling was the perfect end to a heavy meal.

Be sure to make this a day ahead as it needs to rest in the fridge overnight.

Start with making your crust.  Grind cookies, pecans, and brown sugar in a food processor until finely ground.

Add the melted butter; using on/off turns, process to blend.

transfer mixture to a greased 8 inch pie pan and press onto bottom and 2 inches up the sides.  Bake the crust until lightly brown and set, about 10 minutes.  Cool completely. (Note: I had extra crust mixture so I made two extra little individual cheesecakes – worked out perfectly)

While the crust is cooling, make your filling!  Beat cream cheese, pumpkin, sugar, and spices with an electric mixer until well blended.  Gently stir in 2.5 cups of cool whip topping.

Spoon mixture into cooled pie crust.  Pop it in the fridge for at least 3 hours, or overnight.

Light No-Bake Pumpkin Cheesecake with Pecan Gingersnap Crust:

For crust:

Nonstick vegetable oil spray

2 cups gingersnap cookie crumbs

1 cup pecans

1/4 cup (packed) golden brown sugar

2 tablespoons chopped crystallized ginger

1/4 cup (1/2 stick) unsalted butter, melted

For Filling:

1 pkg.  (8 oz.) light cream cheese, softened
1 cup  canned pumpkin
1/2 cup  sugar
1/2 tsp.  pumpkin pie spice
1 tub  (8 oz.) prepared whipped topping (cool whip), thawed, divided

Crust:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

Filling:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

Spoon cream cheese mixture into cooled crust.

Place cheesecake in fridge for 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

ENJOY!!  

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s