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.
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)
Light No-Bake Pumpkin Cheesecake with Pecan Gingersnap 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
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.
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.