Daybreak Delights: No-bake pumpkin cheesecake

Chef David Bondarchuck from Scratch Catering Services shows us how to make a no-bake pumpkin cheesecake.

Scratch Catering Services Presents: No-Bake Pumpkin Cheesecake w/ Gingersnap Crust

 

What you Need

Filling:

10 oz of pureed pumpkin

1/2 cup granulated sugar

2, 8oz bars of cream cheese

3/4 teaspoon Ground Ginger

3/4 teaspoon ground Cinnamon

1/8 teaspoon Nutmeg

1/2 teaspoon Allspice

Cream:

2 cups heavy cream

3/4 cup powdered sugar

1 Tablespoon Grand Marnier Liquor

Crust:

1 & 3/4 cups Gingersnap cookies, ground to crumbs (Scratch-Baked or Store bought)

1/4 cup granulated sugar

4 Tablespoons unsalted butter

1/4 Teaspoon salt

 

What to Do:

Combine all Crust ingredients in a food processor and blend to combine. Add to a 9 inch pie pan or 11 in springform pan. Press crust out evenly into the pan using the back of a smooth measuring cup. Place crust in the freezer to harden.

 

Meanwhile Combine all ingredients for the filling, in an electric mixer fitted with the paddle attachment, beat until well combined, remove from mixer and set aside.

 

In a separate bowl whip the heavy cream to soft peaks using the whisk attachment, add the powdered sugar and whip until well combined and peaks slightly stiffen further. Lastly add the grand marnier liquor and beat in just until mixed. remove from mixer and fold 3/4 of the whipped cream mixture into the filling mixture leaving 1/4 of the mixture for the top of the no-bake cheesecake.

 

Retrieve the gingersnap crust from the freezer and add the filling to the top of the crust and spread it evenly. Top that with the remaining whipped cream and using an offset spatula spread to make whips and peaks to make the top beautiful. Refrigerate until ready to serve. keep remaining leftover refrigerated. and ENJOY!