No Bake Pumpkin Cheesecake (No Whipped Cream)

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subheading: Gingersnap Cookie Crust:

2 cups ( 200g) gingersnap cookie crumbs*

¼ teaspoon each: ground ginger and ground cinnamon

6 Tablespoons ( 85g) unsalted butter, melted

¼ cup (50g) granulated sugar or brown sugar (packed)

subheading: Cheesecake:

1 cup (240ml) cold heavy cream or heavy whipping cream

two 8-ounce blocks ( 450g) full-fat cream cheese, softened to room temperature

1 cup (227g) pumpkin puree*

¾ cup ( 90g) confectioners’ sugar

¼ cup ( 50g) packed light or dark brown sugar

1 teaspoon pure vanilla extract

2 teaspoons pumpkin pie spice*

½ teaspoon ground cinnamon

⅛ teaspoon salt

subheading: Optional Toppings:

Whipped Cream and/or Salted Caramel

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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