This was an awesome dessert! I followed the directions, made no changes and it came out perfect. Although there was a regular pumpkin pie there also, no one touched it, and they all raved about the Pumpkin Cheesecake. I will definately serve this again!
I halved the recipe and used a 2 quart glass baking pan. I reduced the pumpkin pie spice to 1 1/2 tsp total and didn't measure the whipped topping when adding it to the top most layer. I was afraid I wouldn't care for the crust (especially because I'm not a huge fan of pecans) but it was PERFECT so please try it before you change it. This is one of those recipes you just want to keep eating. Dangerously good!!! Don't forget to set the cream cheese & butter out to soften and the whipped topping should be in the fridge not freezer so it's easy to work with!
Individual No-Bake Pumpkin Cheesecakes
18 round gingersnaps or Biscoff cookies, crushed
2 tbsp. unsalted butter, melted
1½ c. heavy cream, divided
1 (8 oz.) block cream cheese
½ c. brown sugar, packed
1 tsp. vanilla extract
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
pinch ground cloves
¼ tsp. salt
1 (14 oz) can canned pumpkin puree, chilled
In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
Serve immediately or refrigerate for up to 24 hours.