Frozen Pumpkin Cheesecake
This frozen pumpkin cheesecake packs all the cozy pumpkin pie spices into a creamy, make-ahead frozen dessert. With a quick gingersnap crust, it’s perfect for the holiday season!
Servings: 8 servings
Ingredients
For the crust
- 10 oz gingersnap cookies
- 2 tbsp granulated sugar
- ½ cup pecans
- 5 tbsp unsalted butter melted
For the filling
- 1 cup heavy cream
- 8 oz cream cheese room temperature
- ½ cup light brown sugar
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
Instructions
- Preheat oven to 325°F.
- Make the crust: Pulse gingersnap cookies in a food processor until they become a fine crumb. Add granulated sugar and pecans and continue processing until the mixture is evenly ground. With the processor running, pour in the melted butter through the feed tube until all the crumbs are moistened.10 oz gingersnap cookies, ½ cup pecans, 2 tbsp granulated sugar, 5 tbsp unsalted butter
- Bake: Press the crust into a 9-inch pie dish, also going up the sides to create a sturdy crust. Bake in the preheated 325°F oven for 13-15 minutes until lightly toasted and set. Remove from the oven and let cool.
- Whip the cream: Prepare the heavy cream by whipping it to stiff peaks. Set aside.1 cup heavy cream
- Prepare the filling: Mix cream cheese and brown sugar until light and fluffy. Add pumpkin puree, cinnamon, ginger, and nutmeg, and mix to combine. To finish, fold in the prepared whipped cream until no streaks remain.8 oz cream cheese, ½ cup light brown sugar, 1 cup pumpkin puree, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg
- Freeze: Pour into prepared pie shell, smooth to an even layer, and freeze for a minimum of 4 hours. Before serving, let it sit at room temperature for 15-20 minutes. Then, slice and serve.
Video
Nutrition
Serving: 1slice | Calories: 522kcal