Serves 1
Directions
- 1Open a can of pumpkin.
- 2Pour pumpkin filling into a bowl with whipped cream and mix.
- 3Add crushed ginger snap cookies to a springform pan and press down to form the base.
- 4Pour the pumpkin mousse mixture over the cookie base in the springform pan and spread evenly.
- 5Decorate the top of the pumpkin cheesecake with whipped cream.
- 6Slice and serve the pumpkin cheesecake.
Ingredients
- gingersnap cookies
- light brown oil
- cinnamon
- unsalted butter
- heavy / whipping cream
- cream cheese
- Libby's pure pumpkin
- white sugar
- pumpkin pie spice
- vanilla
Equipment
can openermixing bowlspringform panspatulaserving plateforkpie server
Tips
- This is a no-bake dessert that can be made days ahead of the holiday.
- The texture is like a creamy, fluffy pumpkin mousse.
- The base is made from gingersnap cookies.
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