Dessert for 11
No-Bake Pumpkin Chipotle Cheesecake
A buttery gingersnap crust holds a chilled pumpkin cheesecake filling flavored with cinnamon, chipotle, and nutmeg.
$5.62for 4 servings
$1.41 per serving$5.62 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: holajalapeno.com
- 45 minstart to table
- Mediumdifficulty
- 11servings as written
- $typical cost tier
AmericanVegetarianBudgetDessertsNo-cookThanksgiving on a budgetFallSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Crackers, graham, cookies$0.22/oz typical | 9 oz | $1.98Typical price |
| Butter$0.40/oz typical | 2 oz | $0.80Typical price |
| Cream cheese$0.30/oz typical | 24 oz | $7.20Typical price |
| Canned pumpkin$0.14/oz typical | 15 oz | $2.10Typical price |
| Total for the servings shown | $15.46 | |
Pantry staples you likely have
Syrups, molasses, powdered sugarDried herbs, spices and seasoning blendsSalt and pepperDried spices (cumin, paprika, chili powder, oregano)
Not included in the cost.
Ingredients
- 9 oz gingersnap cookies
- 4 tbsp unsalted butter
- 3 packages (8 oz) cream cheese
- 1 cans (15 oz) pumpkin puree
- 1 cup powdered sugar
- 1/2 cup dark brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp chipotle chili powder
- 1/4 tsp nutmeg
Steps
- Melt the butter and stir it with finely crushed gingersnap cookies.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan.
- Beat the cream cheese, pumpkin puree, powdered sugar, brown sugar, cinnamon, salt, chipotle powder, and nutmeg until smooth.
- Spread the filling over the crust and smooth the top.
- Chill the cheesecake for at least 30 minutes, until firm.
Swaps
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
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