| Level: | Easy |
| Total: | 6 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray
- 1 cup crushed gingersnap cookies
- 1/4 cup melted unsalted butter
- 1/4 teaspoon kosher salt
- Two 8-ounce packages cream cheese
- One 15-ounce can pure pumpkin puree
- 1 cup powdered sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- One 9-ounce tub coconut whipped topping (regular can be substituted)
- 1/4 cup unsweetened coconut flakes
- Spray a 9-inch springform pan with cooking spray.
Instructions
- For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
- For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
- In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don’t burn. Allow to cool completely and then scatter over the cheesecake.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 357 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 81 mg |
| Sodium | 270 mg |
Reviews
This is a very good no bake cheese cake, it’s easy and quick, it is not the same as a traditional (labor intensive, baked) cheesecake, so don’t expect that. This is creamy and tasty, we’ve made it for 2 Thanksgivings, not real sweet, so if you love super sweet desserts, add more sugar. We love it the way it was presented.
This is amazing. I did have to change the crust as I am the only one who like a gingersnap cookie crust (imagine!). Had to be graham cracker. It’s ok, I’ll make it again with the gingersnap crust and keep it for myself. I had trouble finding the coconut whipped topping but I added a few drops of coconut extract. Best no-bake cheesecake I’ve ever had, even with the minor changes.
Delicious!! Kids loved it too! Easy and no bake!
Texture did not have that wow factor. I would never make this again but stick with a traditional recipe.
I made this for Thanksgiving and loved it! It’s now a permanent part of our Thanksgiving dessert table. It was easy to make, ingredients were readily available and it tasted great! I’m actually making the filling as a dip to eat with ginger snaps for another party.
More like a mousse than a cheesecake, but the no bake was very easy. Like so many of the trendy ingredients made available to the chefs, the coconut topping was not available where I live on the west coast. I appreciate the effort to introduce us to new products, but they are frequently not available. Of course I substituted regular topping, but it overall it was unremarkable.
I fixed 2 the night before Thanksgiving. It was the worst tasting cheesecake I ever tasted. My 5 grandkids all took one bite and spit it out. None of my family liked it. Total disappointment. Worst recipe I ever got off Food Network. We drew straws to see who would try the second one. One bite and down the disposal.
Super good, everyone loved it! You definitely need to make it the night before. I made it in the morning and we ate it around 7pm and the filling was still loose.
This was amazing! Only thing is that it doesnt set all the way by six hours so its best set overnight. It tastes like a very fluffy and light pumpkin pie
Fabulous! I’m gluten free so I used gluten free double chocolate cookies as my crust. This was easy an d fun to eat!