These cookies make an extraordinary crust — seriously, one of the best. I originally bought them at Trader Joe’s, but similar ginger-lemon sandwich cookies can be found in many grocery stores.
A friend of mine spotted this recipe on the cover of a women’s magazine and we both clipped it out. I finally tried it and made a few adjustments to the cheesecake layers. This is an easy, no-bake pumpkin layered cheesecake with a buttery ginger-lemon cookie crust. It’s creamy, lightly spiced, and perfect for holiday gatherings like Thanksgiving. Because it’s no-bake, it’s quick to assemble and chill, and it travels well for potlucks.
Pumpkin Layered Cheesecake with Ginger Lemon Cookie Crust
Summary: An easy no-bake pumpkin cheesecake made on a ginger-lemon cookie crust. Creamy, lightly spiced, and ideal for fall celebrations.
Course: Dessert
Cuisine: American
Prep Time: 20 mins
Chill Time: 3 hrs
Total Time: 3 hrs 20 mins
Ingredients
For the Crust
- 1 (7 oz) box Carr’s Ginger Lemon Cremes cookies, finely ground in a food processor
- 2 tablespoons butter, melted
For the Cream Cheese Layer
- 20 oz softened cream cheese
- 2/3 cup sugar
- 1 teaspoon vanilla extract
For the Pumpkin Layer
- 22 oz canned pumpkin (about 1½ of the 15 oz cans)
- 12 oz softened cream cheese
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
For Serving
- Caramel sauce for drizzling (optional)
Instructions
- Prepare an 8 x 13-inch springform or comparable pan by lightly spraying with non-stick spray or lining the base with parchment. Combine the finely ground cookie crumbs and melted butter until the mixture holds together when pressed. Press the crumbs evenly into the bottom of the pan to form a compact crust.
- Make the cream cheese layer: In a stand mixer or with an electric mixer, beat 20 oz softened cream cheese with 2/3 cup sugar and 1 teaspoon vanilla until smooth and lump-free. Spread this layer evenly over the prepared crust and smooth the top with an offset spatula or the back of a spoon.
- Make the pumpkin layer: In the same mixer bowl (or a clean one), beat together the pumpkin, 12 oz softened cream cheese, 1/2 cup granulated sugar, 1/4 cup powdered sugar, and 1 teaspoon pumpkin pie spice until completely smooth and well combined. Taste and adjust spice or sweetness if desired.
- Gently spread the pumpkin mixture over the cream cheese layer, taking care to keep the layers distinct. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 2–3 hours, or until the cheesecake is firm. For best results, chill 4 hours or overnight; longer chilling helps the layers set and makes slicing cleaner.
- When ready to serve, remove the sides of the springform pan. Drizzle caramel sauce over slices if desired and garnish with a light dusting of cinnamon or a few cookie crumbs for texture. Keep leftover cheesecake refrigerated and consume within 3–4 days.
Tips and Variations
- If you can’t find Carr’s Ginger Lemon Cremes, substitute with any ginger or lemon sandwich cookies or use graham crackers with a pinch of ground ginger and lemon zest mixed in for extra flavor.
- To ensure smooth layers, make sure all cream cheeses are fully softened before mixing. Beat each cream cheese mixture until silky to avoid lumps.
- For a lighter texture, you can fold in 1 cup of whipped heavy cream into the pumpkin mixture before spreading, though this is optional and slightly changes the density.
- This cheesecake is easy to make a day ahead — chilling overnight improves flavor and texture and makes serving easier on the day of an event.
Keywords: easy pumpkin cheesecake, no-bake pumpkin cheesecake, pumpkin cheesecake, ginger lemon cookie crust