This Pumpkin Cheesecake requires no baking and is decorated for Halloween entertaining!
INGREDIENTS
- 1 1/4 cups gingersnap cookies, crumbled
- 6 tablespoons butter, melted
- 8 ounces cream cheese, room temperature
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 8 ounce tub whipped topping, thawed
- 1 oz. semi-sweet baking chocolate
- 1 tsp. butter or margarine
NOTE: Alternatively, you could make an OREO cookie crust by using 18 OREO Cookies, finely crushed (about 1-1/2 cups) combined with 2 Tbsp. butter or margarine, melted and OMIT the brown sugar and the molasses.
DIRECTIONS
- Coat a 9 inch pie pan or spring form pan with cooking spray.
- In a medium bowl, mix together the gingersnap cookie crumbs and butter until thoroughly combined. Press the mixture firmly into the bottom and slightly up the sides of the pan.
- Place the pan in the freezer for 20 minutes.
- In a large mixing bowl beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until incorporated.
- Gently fold in the whipped topping until well combined.
- Remove the crust from the freezer and spoon in the filling, spreading evenly and smoothing the top with a spatula.
- Refrigerate for at least 3 hours before garnishing with chocolate web.
- Melt chocolate as directed on package. Add 1 tsp. butter; stir until butter is melted and mixture is well blended. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider’s web. Refrigerate 4 hours.
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