Easy Pioneer Woman Gingersnap Pumpkin Cheesecake Recipe

Today we recreate the Pioneer Woman gingersnap pumpkin cheesecake recipe. We'll make a walnut crust with a no-bake easy cheesecake filling. This recipe is incredibly easy, takes less time, and requires fewer ingredients. Give it a try and let us know what you think!

Prep Time30 mins

Setting Time6 hrs

Total Time6 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: gingersnap pumpkin cheesecake, no-bake cheesecake with gingersnap crust, pioneer woman gingersnap pumpkin cheesecake, pioneer woman pumpkin cheesecake with gingersnap crust, pumpkin cheesecake with gingersnap crust recipe

Servings: servings

Author: cheesecakesworld

Equipment

10-inch springform cake pan
Non-stick baking paper
Non-stick cooking spray (or additional melted butter)
Measuring cups and spoons
Food processor, optional
Mixing bowls
Electric or hand mixer
Rubber or silicone spatula
Plastic or saran wrap

Ingredients

Ingredients for the gingersnap crust

2 cups crushed gingersnap cookies, plus extra for garnish
1/2 cup walnuts, very finely chopped
1 1/2 tablespoons caster sugar
Pinch of fine salt
7 tablespoons unsalted butter, melted and cooled

Ingredients for the filling

16 ounces full-fat cream cheese, softened at room temperature
1 1/2 cups pumpkin puree
3/4 cup caster sugar
1 tablespoon pumpkin spice
16 ounces Cool Whip Whipped Topping, thawed
Whipped cream, for garnish
Caramel topping, for garnish

Instructions

Make the gingersnap crust
First, line a 10-inch springform cake pan with non-stick baking paper. Brush the sides with extra melted and cooled butter, or spray it with baking or cooking spray. Set the pan aside for later.
To make the crust, place all of the dry crust ingredients inside a food processor. Pulse them until you have a uniform fine crust. Don't make the walnuts too chunky or the crust won't come out smooth and even.
Then slowly add 6 tablespoons of melted and cooled butter. Add the remaining melted butter if you see the mixture isn't wet enough.
2 cups crushed gingersnap cookies, plus extra for garnish, 1/2 cup walnuts, very finely chopped, 1 1/2 tablespoons caster sugar, Pinch of fine salt, 7 tablespoons unsalted butter, melted and cooled
Shape the crust
Press the crumbs into the lined cake pan. Make sure it is packed tightly and that you create an even layer.
You can also press some of the crumbs to the sides of the cake pan. This is optional, but we love that extra texture it adds to every piece.
Place the crust inside the fridge so the butter can solidify and the crust can set.
Make the pumpkin cheesecake filling
Combine the softened cream cheese, pumpkin puree, sugar, and pumpkin spice mix in a large mixing bowl. Beat together the ingredients for about 5 minutes. It should be creamy, lump-free, and fluffy.
Then, gently stir in half of the Cool Whip topping. Once it has almost completely been incorporated, fold in the remaining half.
16 ounces full-fat cream cheese, softened at room temperature, 1 1/2 cups pumpkin puree, 3/4 cup caster sugar, 1 tablespoon pumpkin spice, 16 ounces Cool Whip Whipped Topping, thawed
Set the cheesecake Pioneer Woman gingersnap pumpkin cheesecake
Carefully pour your cheesecake batter into the crust-lined springform pan. Then, make sure it is level and even in thickness. You can use a spatula to help you level the top.
Once leveled, wrap up the entire cake pan with plastic or saran wrap. Place the cake pan inside the fridge and leave your no-bake cheesecake to set for at least 6 hours. We always recommend setting it overnight for the best results.
Remove, garnish, and serve your cheesecake
Once the cheesecake has set, you can remove it from the cake pan. First, heat a blade of a small thin knife. Run it along the edge of the cheesecake pan. Then, unclasp the springform pan and remove the sides.
Glide a long knife of palette knife underneath the crust. Transfer the cheesecake to a serving stand or cake board.
Garnish your pumpkin gingersnap cheesecake with whipped cream and extra crushed gingersnap biscuits.
Whipped cream, for garnish, Caramel topping, for garnish

Notes

Instead of walnuts, you can use pecan nuts as well, just like the original Pioneer Woman gingersnap pumpkin cheesecake recipe does.

A way you can set your no-bake cheesecake quicker is by using the following technique. First, wrap up your cake pan with plastic. Then, cover it with a layer of foil. Place the cheesecake inside the freezer for 30-40 minutes. Check on it after 30 minutes to ensure it doesn't actually start freezing or form ice crystals on the surface. After about 45 minutes, transfer the cheesecake to the fridge. Placing the cheesecake in the freezer helps it cool and set more quickly, Your cheesecake will now definitely be ready in about 4 hours.

If you store this cheesecake in the fridge (which you should), always keep it inside an airtight container This will help prevent the cheesecake from drying out. This cheesecake will last up to 5 days if stored properly.