No-Bake Scoopable Pumpkin Cheesecake (with caramel!)
A higher ratio of homemade whipped cream to cream cheese gives this scoopable pumpkin cheesecake the light, fluffy texture of a baked one, without any of the heaviness! Or fuss with a waterbath. And no crust to press. Make it up to 2 days ahead, then scoop up swirls of salted caramel and buttery graham crumbs like a total hero.
Yield: 10 servings
Ingredients
- 1 3/4 cups cold Kemps heavy cream
- 2 teaspoons vanilla extract, divided
- 1/2 teaspoon kosher salt, divided
- 1 cup powdered sugar, divided
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
Extras
- 6 sheets graham crackers, crushed into crumbs (I use Schar's gluten-free graham crackers)
- 4 tablespoons butter, melted
- 1/2 cup jarred salted caramel, gently warmed
Equipment
Instructions
- In a large mixing bowl, combine the cold heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, and 1/2 cup powdered sugar. Using a hand mixer or stand mixer fitted with the whisk attachment, whip until stiff peaks form. This step is key to mimicking the light, airy texture that eggs give a traditional baked cheesecake. Set aside.
- In a separate large bowl, combine the softened cream cheese, pumpkin puree, sour cream, remaining 1/2 cup powdered sugar, cinnamon, ginger, cardamom, remaining 1/4 teaspoon kosher salt, and remaining 1 teaspoon vanilla extract. Beat with a hand mixer or stand mixer until completely smooth and creamy, scraping down the sides of the bowl as needed.
- Add half of the whipped cream to the pumpkin cream cheese mixture. Using a spatula, gently fold the whipped cream into the pumpkin mixture until fully incorporated. This will take several turns, but be patient and use a light hand. You want to preserve the air you whipped into the cream, which gives the cheesecake its fluffy, almost mousse-like texture.
- Spread the pumpkin cheesecake mixture evenly into a 9x9-inch pan, smoothing the top with a spoon.
- In a small bowl, stir together the crushed graham crackers and melted butter until the crumbs are evenly moistened. Save a bit of it for serving, then sprinkle the rest evenly over the pumpkin cheesecake layer, creating a buttery graham cracker crumb topping.
- Drizzle salted caramel over the graham cracker crumbs.
- Gently spread the remaining whipped cream over the top, smoothing it into an even layer with an offset spatula. Finish with another drizzle of salted caramel.
- Cover and refrigerate for at least 6 hours, until chilled and set. The cheesecake can be made up to 2 days ahead of time. Keep refrigerated until ready to serve. Then scoop with a disher or ice cream scoop and drizzle salted caramel on top and a few graham cracker crumbs.
