No Bake Pumpkin Gingerbread Cheesecake
This quick and easy No Bake Pumpkin Gingerbread Cheesecake assembles in 15 minutes! It features a silky pumpkin pie layer, and a creamy, molasses-laced, robustly spiced, cheesecake layer, both piled high. This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.
Servings 8
Ingredients
- 8 oz. cream cheese softened (reduced-fat is fine)
- 1 tbsp. cold milk
- 1 tsp. vanilla extract
- 1 tbsp. granulated sugar
- 3 tbsp. molasses
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. ginger
- 8 oz. container Cool Whip or whipped topping thawed, divided
- 9 oz. prepared shortbread or graham cracker crust 9 oz. is preferred, but you can cram this into a smaller 6 oz. crust if that's the only size you can find!
- 2 3.4 oz. boxes instant vanilla pudding mix
- 1 cup cold milk
- 15 oz. can pumpkin puree NOT pumpkin pie filling
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/4 tsp. clove
Instructions
- In a large mixing bowl, beat cream cheese, 1 tablespoon milk, vanilla, sugar, and molasses until smooth.
- Beat in 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon ginger.
- Fold in 2/3 tub of Cool Whip or whipped topping (just eyeball it!) until combined. Reserve remaining for garnish.
- Spread the cheesecake mixture evenly into the bottom of the pie crust.
- In a large bowl, whisk together pudding mix, 1 cup milk, pumpkin puree, and remaining spices until smooth. Mixture will be very thick.
- Spread the pumpkin mixture over the cheesecake layer.
- Using a star tip, pipe the remaining Cool Whip around the edges.
- Refrigerate for 3-4 hours, or until firm. Cut and serve. Store leftovers covered in the refrigerator for up to a week.