Roasted Pumpkin Cheesecake with a Cookie Crust might be the only way I ever want to indulge in pumpkin forever more! The combo of sweet, creamy pumpkin filling, crunchy chocolate cookies, and fluffy whipped cream was a match made in heaven. I do love a traditional pie crust, but seriously, a cookie crust was made for pumpkin filling.
My family is pretty huge on desserts, and admittedly, I am pretty inexperienced with them. I spend more time thinking about grilling meats than treats. Thank goodness they have a dad who likes to bake! When I decided I wanted to jump on the pumpkin band-wagon and make a dessert, they were understandably skeptical. HOWEVER, this no-bake treat is absolutely foolproof and totally delicious. I got thumbs up from everybody except my 5 year old who couldn’t be bothered to stop inhaling it long enough to give me a review, so I’m counting it as a win!
This recipe is as adaptable as you want it to be, and that is one of my favorite parts! I use my homemade grill-roasted pumpkin puree (and honest to goodness it makes SUCH a difference using homemade puree), but if you want to use canned that is totally cool too! I also made stabilized whipped cream (using THIS RECIPE from my friends at Our Best Bites), but if you want to skip that step you can use CoolWhip. Same goes with the crust! I made my own, but you can buy pre-made Oreo crusts at the store. Basically, if you are making this from scratch by roasting the pumpkin the whole thing can take a day. If you are choosing easy, it can take 5 minutes. *insert cry-laughing emoji right here*. Just know, I am including the instructions for the more effort version just so you have those options. If you want to swap anything out, just skip the extra steps and save yourself some time!