This No-Bake Pumpkin Caramel Cheesecake is not just your standard no-bake cheesecake. Covered in a Pumpkin Spice Caramel Sauce and made with a Ginger Snap cookie crust, this just escalated to a fall dessert must have. Grab a fork and dig in, you will be licking your plate clean.
I can’t even begin to tell you how awesome this No-Bake Pumpkin Caramel Cheesecake is…I am drooling just thinking about it and wishing I had a piece in front of me right now.
I am all about pumpkin, if you couldn’t tell that already by my recent posts.
I can’t get enough and I really should be working out at the gym even more with the amount of pumpkin desserts I have been making. But that is the thing I love about fall baggy sweat shirts and leggings, well I usually would say jeans but mine are getting a little tight, so I brought out the leggings. Notice I didn’t say “stretch pants” but rather leggings that sounds so much more fashionable.
While making this recipe I kept dipping the ginger snaps into the caramel sauce almost making it an issue once getting to make the actual crust for the cheesecake. But it all turned out okay, but I did have to go buy another bag for the crumbles on top that is how many I ate.
This recipe will keep well for a few days, but trust me it won’t last that long.
Need an easy, no hassle dessert for the holiday or just because you are digging pumpkin, like me try this No-Bake Pumpkin Caramel Cheesecake. Like I said you will be licking your plate clean.
- 2 packages Challenge cream cheese, softened
- 2 cups canned pumpkin
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 4 ½ cups whipped topping, thawed, divided, like Cool Whip
- 1 ½ cups ginger snap cookie crumbs
- ¼ cup brown sugar
- 6 tablespoons Challenge butter, melted
- One recipe Pumpkin Spice Caramel Sauce
Make the crust: in a medium mixing bowl combine ginger snap cookie crumbs, brown sugar, and melted butter. Stir together until combined.
Press the mixture into the bottom of a 9-inch cheesecake pan or spring form pan. Make sure to firmly press to make the crust compact, as not to crumble when the cheesecake is complete. Set aside in the refrigerator while you prepare the rest of the no-bake cheesecake.
In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in the thawed whipped topping. Spoon the cream cheese mixture into prepared pan (remember it’s in the fridge).
Refrigerate 3 hours or until firm, meanwhile prepare if you would like the Pumpkin Spice Caramel.
If you want to just use store bough caramel sauce you may, but trust me the Pumpkin Spice Caramel Sauce is TOTALLY worth the minimal, 10-minute effort.
Once ready to serve, cut a slice, drizzle with Pumpkin Spice Caramel and sprinkle with ginger snap cookie crumbs. Immediately devour.
Total time includes the time for the cheesecake to chill.
Pumpkin Spice Caramel Sauce – A Dash of Sanity original Pumpkin No-Bake Cheesecake adapted from Kraft Recipes.com Ginger Snap Cookie Crust recipe adapted from Crazy for Crust Graham Cracker Crust recipe