From 'Cooking with Trader Joes' blog - for those in need. Only the crust needs oven time.

Linky: webpage

No Bake Pumpkin Cheesecake

Posted by Wona Miniati at 11/23/2009

If you're looking for a twist on the traditional pumpkin pie for Thanksgiving, try this quick, easy, and light pumpkin cheesecake. It's a great no-bake option for those who don't have double ovens at their disposal.

We start with gingersnap cookies for the crust. Trader Joe's has both regular gingersnaps (their Triple Ginger cookies - made with fresh ginger, powdered ginger, and crystallized ginger - are sinfully addictive!) as well as a tasty gluten-free variety. A tasty variation from regular graham cracker crust. Most stores do sell ready-made graham cracker crusts, so you can save a little time by going that route, and then this recipe is truly no-bake (we fudged a bit, as the crust does need a little pre-baking if you're making it yourself).

To crush cookies, place them in a large Ziploc bag, break into pieces by lightly hammering with the end of a rolling pin, and then roll into crumbs. The gingersnap cookies are firmer than graham crackers, so really use some elbow grease to break up the cookies. You can also pulverize them in the food processor or blender.

The filling is made with just 1 block of cream cheese, instead of most cheesecake recipes that use 3 or even 4 blocks of cream cheese! As a result, this filling is light and airy compared to the dense texture of traditional cheesecake. I actually prefer this light version and don't feel as guilty eating it. You can use neufchatel or light cream cheese if you prefer.

Pumpkin Butter, available only seasonally at Trader Joe's, has all the spices you need for this pie. In fact, just mixing Pumpkin Butter and cream cheese makes a great filling for mini tarts or turnovers. We added sour cream and pumpkin puree to make this easy and delicious cheesecake filling.

Finally, the whipped topping is optional. If you can go the extra mile and whip your own cream, it's a luxurious treat that really makes this dessert shine. We used maple syrup to lightly sweeten the cream, and the maple flavor is a terrific complement to the pumpkin filling.

You can make this dessert a coule of days ahead and keep it in the fridge. Just before serving, sprinkle extra crushed gingersnap cookies or graham crackers for a rustic-looking garnish.

No Bake Pumpkin Cheesecake

Filling:

1 jar Pumpkin Butter

1 (8 oz) pkg cream cheese, softened at room temp

1 cup pumpkin puree

1 cup sour cream

Crust:

1 1/2cups finely crushed gingersnap cookies or graham crackers

6 Tbsp butter, melted

Optional topping:

Whipped cream

Extra gingersnaps/graham crackers or pecans

1. Preheat oven to 350 degrees (this is just for the crust).
   
   2. Mixcrushed cookies and butter to make crust. Press into a 9" pie pan,pressing up the sides to form a crust. If you don't have enough crustmixture, add more crushed cookies.

3. Bake for 10 minutes. Remove from oven and turn oven off, as the rest of the pie isn't baked.

4. Mix pumpkin butter, cream cheese, pumpkin puree, and sour cream until well combined. Pour into pie crust.

5.Chill for at least 2 hours or overnight. If desired, top with whippedcream and extra crushed gingersnap cookies or candied pecans. For aneven more luscious topping, make maple whipped cream by whipping 1 cupheavy cream + 1/4 cup maple syrup.

Prep time: 15 minutes

Cooking time: 10 minutes (for the crust)

Serves 8