This No-Bake Pumpkin Caramel Cheesecake is covered in a Pumpkin Spice Caramel Sauce & made with a Ginger Snap cookie crust. It is a fall dessert must-have.
I can’t even begin to tell you how awesome this No-Bake Pumpkin Caramel Cheesecake is…I am drooling just thinking about it and wishing I had a piece in front of me right now. These days I am all about pumpkin if you couldn’t tell that already by my recent posts.
I really should be working out at the gym even more with the number of pumpkin desserts I have been making. But that is the thing I love about fall baggy sweatshirts and leggings, well I usually would say jeans but mine are getting a little tight, so I brought out the leggings. Notice I didn’t say “stretch pants” but rather leggings that sounds so much more fashionable.
While making this recipe I kept dipping the ginger snaps into the caramel sauce almost making it an issue once getting to make the actual crust for the cheesecake. But it all turned out okay, but I did have to go buy another bag for the crumbles on top that is how many I ate.
This recipe will keep well for a few days, but trust me it won’t last that long. Need an easy, no-hassle dessert for the holiday or just because you are digging pumpkin, like me? Try this No-Bake Pumpkin Caramel Cheesecake. Like I said you will be licking your plate clean.
Enjoy! XOXO San
How do you make No-Bake Pumpkin Caramel Cheesecake?
Make the crust: in a medium mixing bowl combine ginger snap cookie crumbs, brown sugar, and melted butter. Stir together until combined.
Press the mixture into the bottom of a 9-inch cheesecake pan or springform pan. Make sure to firmly press to make the crust compact, as not to crumble when the cheesecake is complete. Set aside in the refrigerator while you prepare the rest of the no-bake cheesecake.
In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg, and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in the thawed whipped topping. Spoon the cream cheese mixture into prepared pan (remember it’s in the fridge).
Refrigerate 3 hours or until firm, meanwhile, prepare if you would like the Pumpkin Spice Caramel.
If you want to just use store bought caramel sauce you may, but trust me the Pumpkin Spice Caramel Sauce is TOTALLY worth the minimal, 10-minute effort.
Once ready to serve, cut a slice, drizzle with Pumpkin Spice Caramel and sprinkle with ginger snap cookie crumbs. Immediately devour and enjoy!
Love pumpkin as much as I do? Check some of these other amazing recipes out: Pumpkin Nutella Dip, Pumpkin Chocolate Chip Overnight Oats, Spicy Toasted Pumpkin Seeds and my personal favorite Pumpkin Zucchini Cake.
Don’t forget to pin this to your favorite Pinterest board to save for later!
No-Bake Pumpkin Caramel Cheesecake
- 16 ounces Challenge cream cheese softened
- 2 cups canned pumpkin
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 4 1/2 cups whipped topping such as Cool Whip, thawed
- 1 1/2 cups ginger snap cookie crumbs
- ¼ cup brown sugar
- 6 tablespoons Challenge butter melted
Pumpkin Spice Caramel Sauce
- 1/4 cup butter
- 1 cup brown sugar
- 2 tablespoons white granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 cinnamon stick
- 1/2 cup half-and-half or heavy cream
- 1 tablespoon vanilla
- pinch of salt
- Make the crust: in a medium mixing bowl combine ginger snap cookie crumbs, brown sugar, and melted butter. Stir together until combined.
- Press the mixture into the bottom of a 9-inch cheesecake pan or spring form pan. Make sure to firmly press to make the crust compact, as not to crumble when the cheesecake is complete. Set aside in the refrigerator while you prepare the rest of the no-bake cheesecake.
- In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in the thawed whipped topping. Spoon the cream cheese mixture into prepared pan (remember it’s in the fridge).
- Refrigerate 3 hours or until firm, meanwhile prepare if you would like the Pumpkin Spice Caramel. If you want to just use store bought caramel sauce you may, but trust me the Pumpkin Spice Caramel Sauce is TOTALLY worth the minimal, 10-minute effort.
- Add all of the caramel sauce ingredients, except for pumpkin pie spice in a medium sauce pan, and heat over medium-low heat. Let it cook, while constantly whisking it, for about 5-7 minutes. That is until it starts to become thicker. Turn off heat, and whisk in the pumpkin pie spice, whisk until well combined. Store in jar or serve warm.
- Once ready to serve, cut a slice, drizzle with Pumpkin Spice Caramel and sprinkle with ginger snap cookie crumbs. Immediately devour.
Michelle @ A Dish of Daily Life says
This is the perfect fall dessert! I can never turn down cheesecake, and I just love the flavor combination!
Could go for a slice of this tonight!! Looks delicious.
I’ m a little confused about the divided 4 1/2 cups of cool whip. I only see where cool wip is added once. Please can you elaborate! Thanks, C.
Angela M. says
I made this cheesecake last night around 10pm and had it in the refrigerator till about noon today and the cheesecake was not completely set. I’m not sure what I did wrong. Everyone loved it anyway but I just want to know what I did wrong because I will be making it again. It is a delicious cheesecake!
Shoot. I don’t know. That is odd, did you use anything fat-free? San
I cut down on the coolwhip to just 3 dollops with my sylicone spatula & it is perfectly firm–had the same issue with it the 1st time I made it
Hi. I’m not an expert cheesecake maker, but just in case you haven’t thought of this; I would assume that most cheesecakes that contain Cool Whip, for example, aren’t going to ‘set’ like a regular cheesecake. They will be lighter and fluffier in texture.
Thank you for sharing this recipe! I have been wanting to bake a pumpkin dessert since I bought a can of pumpkin..last year. And now, needed a No-bake recipe because our oven doesn’t work in all the ways it should. I think I used my spring-form pan for the first, or second time, and that’s exciting, too. It would be helpful if after the whipped topping a note about 8oz Cool Whip will not be enough, is listed. But, if I had 5 kids or was a caterer, I’m not sure I would be doing a lot clearly :). Any particular reason you like or use Challenge butter?
Well, I decided to take a walk on the wild side, and tomorrow I am going to try the Pumpkin Spice Caramel Sauce. It may be too strong/spicy for my taste, we shall see. I know the cheesecake will taste great because I licked some of the bowl(s) and utensils.
Zane Baldelli says
Hey there would you mind letting me know which hosting company you’re using? I’ve loaded your blog in 3 different browsers and I must say this blog loads a lot quicker then most.
Never heard of Challenge cream cheese. What size package is that, so I can buy another brand? Please do reply..birthday coming up at work..this would be great
Shoot I love that cream cheese but you could use 8 ounces of anything else. xo San
I added the 4 cups cool whip and ended up with a ton of extra filling. I’m using a standard spring form pan and I’m just nervous that because there was so much extra filling. Is that common when making this cake? I hope it sets!
You have extra filling you didn’t use because it didn’t fit in the pan?
I think you used a 6-inch spring form pan. So you should be fine and the filling will set. I would just put the rest of the filling in a nice bowl and set some ginger snaps around it and have it as a dip. 😉 San
what size can for the pumpkin?
You have beautiful photography!!