At one of my first jobs out of college, a coworker, who hated cooking, brought in a no bake pumpkin pie cheesecake the day before Thanksgiving break. I was honestly incredulous. It sounded like the kind of thing involving mostly cans, like a molded atrocity from a 1950s cookbook. But as I took a polite bite, I was surprised. It was creamy, mildly sweet, and really really good. For some reason I never got around making my own until now, but it was always in the back of my mind.
This is a fabulous make ahead dessert, in the tradition of ice box cake. You never have to turn on an oven, and the crust is exceedingly simple to make. The flavors are rich and creamy, but the texture is surprisingly light, due to the whipped cream that’s folded in. I love this stuff, and if you just don’t feel like pumpkin pie this year, this is a delicious alternative. Enjoy!
INGREDIENTS (CRUST):
2 cups shortbread cookie crumbs
1/4 cup sugar
4 oz unsalted butter, melted
INGREDIENTS (FILLING):
16 oz softened mascarpone
1/2 cup Sugar
15 oz Pumpkin Puree
1 tsp Vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1 pinch clove
16 ounce Heavy Whipping Cream
DIRECTIONS:
Crush shortbread cookies in food processor.
Add melted butter and sugar and pulse to incorporate.
Press mixture into bottom an partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat mascarpone and sugar until creamy.
Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
Whip heavy cream until stiff peaks form.
Fold pumpkin mixture into whipped cream.
Spread evenly into crust.
Refrigerate at least 2-3 hours before serving.
Garnish with additional whipped topping if desired.
