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!
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 25 filled chocolate wafer cookies like Oreos
- 5 Tablespoons salted butter melted
- 1 cup grill roasted pumpkin puree
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon freshly grated nutmeg
- 8 oz stabilized whipped cream
- 4-5 additional chocolate cookies, crushed as a garnish
- Prepare the cookie crust by placing the 25 chocolate cookies in a food processor and pulsing until the mixture resembles sand. Slowly stream in the melted butter as the processor spins. Dump out the crust mixture into a 9 inch pie pan. Press the mixture against the bottom and sides of a pan with the back of a spoon until the inside of the pan is covered with an even layer of the crust. Refrigerate while you prepare the filling.
- Place the 4 teaspoons of cold water in small bowl and sprinkle in the unflavored gelatin. Stir until just combined and let sit for 5 minutes. While the gelatin is sitting, pour the heavy cream, powdered sugar, and vanilla in a large mixing bowl or the bowl of a stand mixer.
- Once the gelatin is set, place the bowl in the microwave and heat until gelatin turns to liquid, about 10 seconds. Using the whisk attachment on your stand mixer or your electric beaters, start beating cream. Beat your cream and sugar mixture for about 1 minute and then slowly pour in the melted gelatin with the mixer on high. Continue beating the cream until you reach medium-stiff peaks.
- Remove 1/2 cup of the whipped cream to use as part of the topping and set aside. Add the pumpkin puree, spices, sugar, and cream cheese to the mixing bowl. Beat until fully combined. Pour the filling mixture into the prepared pie crust. Use a spoon or spatula to spread the remaining whipped cream on top of the pie and garnish with the extra crushed cookies.
- Chill the assembled pie in the refrigerator for 2-3 hours and then slice and serve!