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No-Bake Pumpkin Layered Cheesecake on a platter.

Pumpkin Layered Cheesecake with Ginger Lemon Cookie Crust

An easy no-bake pumpkin cheesecake with a buttery ginger lemon cookie crust.
Course Dessert
Cuisine American
Keyword easy pumpkin cheesecake, no bake pumpkin cheesecake, pumpkin cheesecake
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes


Fot the Crust:

  • 1 7 oz box Carrs Ginger Lemon Cremes Cookies finely ground in food processor
  • 2 Tablespoons butter melted

For the Cream Cheese Layer:

  • 20 oz softened cream cheese
  • 2/3 Cup sugar
  • 1 teaspoon vanilla

For the Pumpkin Cheesecake:

  • 22 oz canned Pumpkin (I used 1 1/2 cans of the 15oz size)
  • 12 oz softned cream cheese
  • 1/2 Cup granulated sugar
  • 1/4 Cup powdered sugar
  • 1 teaspoon pumpkin pie spice

For Topping:

  • Caramel sauce to drizzle if desired


  • Spray a 8x13 inch springform pan (mine was a little bigger) with non stick cooking spray. Combine cookie crumbs and butter in a bowl and then press into bottom of springform pan.
  • In a stand or electric mixer, beat cream cheese, sugar and vanilla until smooth. Spread over crust.
  • In same mixer, beat the pumpkin, cream cheese, sugars and pumpkin pie spice until smooth. Spread over cream cheese layer. Cover and refrigerate for 2-3 hours or until firm.
  • Drizzle with caramel sauce if desired.