No Bake Pumpkin Cheesecake

Place an adjustable cake ring on a flat serving plate and line the inside with acetate. Pulse 150 g gingersnap cookies in a food processor into fine crumbs. Transfer to a bowl and mix with ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon, and 40 g butter, melted. Press firmly into an even layer inside the ring and refrigerate for 30 minutes. Prepare the filling while the crust chills.
Whip 300 ml heavy cream, cold, for about 1 minute until it starts to thicken. Add 100 g powdered sugar and mix until combined. Add 400 g full-fat cream cheese, 227 g canned pumpkin purée, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground white pepper, and ⅛ teaspoon salt Beat until smooth and creamy.
Soak 5 platinum-grade gelatin sheets in cold water for 5 minutes until softened. Squeeze out the excess water and place the sheets in a small saucepan with 70 ml water. Heat gently, stirring until the gelatin has fully dissolved.
Slowly pour the dissolved gelatin into the pumpkin filling without leaving it to cool first. Fold gently with a spatula until evenly combined. Spread the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight, until fully set.
Whip 120 ml heavy cream with 2 teaspoons powdered sugar and ½ teaspoon vanilla paste until soft peaks form. Carefully remove the cake ring and peel away the acetate. Top the cheesecake with the whipped cream, drizzle with 30 ml salted caramel, and serve chilled.

Ingredients

For the gingersnap crust

For the pumpkin cheesecake filling

For the vanilla whipped cream

For the topping

Instructions

Notes

Nutrition