OverviewCals/servingServings1798 Prep timeCook timeTotal time4 hrs 30 mins04 hrs 30 minsCheesecake is one of the most desired desserts of all time. It comes in many different variations in baked and no bake versions and in several different shapes. Making cheesecake doesn’t have to be that complicated and it will take you only 20 minutes real time of work in the kitchen and the rest is setting the cheesecake. Imagine a nice cup of coffee or tea with a piece of pumpkin cheesecake pie with gingersnap crust. Just perfect. IngredientsGingersnap Crust1 1/2 cups gingersnap crumbs (about 30 cookies)2 tbsp. brown sugar3 tbsp. non-fat or 2% fat Greek yogurtPumpkin Filling1 envelope unflavored gelatin1/4 cup water1/2 cup granulated sugar1 tsp. ground cinnamon1/4 tsp. ground ginger1/4 tsp. allspice1/8 tsp. salt4 oz. reduced fat cream cheese, softened1(15 oz. can) pure pumpkin pureeDirectionsLightened No Bake Pumpkin Cheesecake Pie with Gingersnap Crust In a food processor, process cookies and sugar until they are fine crumbs. Mix in the yogurt. Press into a pie plate. Place in the freezer for 30 minutes. In a medium saucepan, stir together gelatin and water. Let sit for 1 minute. Turn on the heat to low and cook, stirring constantly, until gelatin has dissolved. Stir in the sugar and spices, and stir until sugar dissolves. Pour into the food processor with softened cream cheese and pumpkin puree. Puree until the ingredients are fully incorporated. Pour into the crust and even out the top. Cover and refrigerate for at least 4 hours or overnight. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.