Dreaming of pumpkin cheesecake? Looking for a no-bake easy version that is a little different? My Italian version of an All American Classic will elevate your dessert table to incredible this fall season. Out the gate, I give a new life to the crust by using Italian Amaretto cookies. Then, I elevate the pumpkin cream cheese filling by using part Mascarpone cheese to create a silkier finish. Make it the night before to make celebration time easier. No-bake is the way to go with this Thanksgiving dessert! I know you will love the results and the time saved in the kitchen.
The time has come for all of our fall favorite yummies. With wonderful summer memories tucked away in our hearts, we now turn to autumn dreams of pumpkin spice and everything nice. I don’t know about you, but I try to think of as many ways I can possibly add pumpkin to my recipes during this colorful season. My Italian Twist Fall No-Bake Amaretto Cookie Crunch Pumpkin Cheesecake is no exception.
Hands down the best no-bake pumpkin cheesecake you will ever make. Level up with some of my Italian twists on an All American Classic favorite. Mascarpone cheese and an Italian amaretto cookie crust will leave them speechless at your Thanksgiving table.
Elevate your Holiday Pumpkin Cheesecake dessert by just making a few small changes. Swap out traditional graham cracker crust and replace it with an amaretto cookie crust, then, using creamy, silky Italian mascarpone cheese that is whipped in with the cream cheese. Keeping tradition alive with a whole new delicious twist.
A mediterranean principle I use in my cooking which never fails me is to always use the freshest and finest ingredients that are available to you. Do not underestimate investing in top-notch ingredients. This principle truly goes a long way. It assures the most delicious high quality outcome and has people wondering… How does yours taste so much better than theirs?! It comes down to the hidden details. It is the corner stone of enhancing every dish, every time!
Ingredients:
- Amaretti cookies
- Butter
- Cream cheese
- Mascarpone cheese
- Honey
- Heavy whipping cream
- Pumpkin puree
- cinnamon
- Vanilla extract
- Maple syrup
- Powdered sugar
- Nutmeg
I challenged myself to try using some natural sweeteners in place of some of the sugar for this pumpkin cheesecake and everyone was loving the results. I used organic wildflower honey and 100% maple syrup for the majority of the recipe. Getting creative and making an old classic recipe a new, gives an exciting edge, while putting a little spark in a family favorite without compromising tradition. Respecting the old classics but wanting to try something a little new keeps things fun and inspiring.
No Bake Pumpkin Cheesecake Amaretto Cookie Crunch Swirl
Ingredients
- 30 amaretto cookies
- 1/3 stick butter
- 16 oz 2 packages cream cheese
- 8 oz mascarpone cheese
- 1 pint heavy whipping cream
- 1/4 cup honey
- 1 can pumpkin puree
- 1/4 cup powdered sugar
- 1 1/2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- pinch nutmeg
Instructions
- One Hour before beginning, remove from fridge and place out on counter to soften- the butter, cream cheese, and mascarpone cheese.
- Butter a fluted glass or ceramic pie or cheesecake pan.
- In a food processor, place the amaretto cookies and pulse until fully ground. In a bowl, combine the melted butter and ground cookies with a fork.
- Place the cookie crumbs and butter mixture in the pie pan and press down firmly on bottom and sides. Using finger then the bottom of a flat measuring cup. Be sure it is evenly distributed. Place in refrigerator.
- Prepare the bowl you will be using to whip the heavy cream, preferably stainless steel is best. Place the bowl and the beaters in the freezer for 15 minutes. Also place the heavy cream container in freezer for 15 minutes as well. The coldness helps the cream whip up easily creating nice soft peaks when mixed. Do not allow to freeze just get cold.
- In a separate bowl, combine the softened cream cheese, mascarpone cheese, honey and vanilla. Beat well until creamy consistency. Option to add one large tablespoon of pumpkin puree for a light pale orange color, if desired. Once blended, cover and set aside.
- In a separate small bowl, hand whisk together the pumpkin puree, cinnamon, nutmeg, and maple syrup. Cover and set aside.
- Remove bowl, beater blades, and heavy cream from freezer. Pour cream into the mixing bowl and blend first on medium then high. In a few minutes, you will begin to see soft peaks forming. Add the powdered sugar and blend for one more minute on medium until all is well incorporated.
- With a rubber spatula using gentle strokes, begin to softly fold in the whipped cream mixture into the cream cheese mixture.
- Take the amaretto cookie pie crust out of the refrigerator. Dump the cheesecake filling and spread evenly into the pie crust.
- Start to dollop the pumpkin puree mixture on top of the filling as shown. With a butter knife begin to make the design by using long strokes and swerving the knife around allowing the pumpkin to somewhat incorporate into the cream filling. See video for details on how to do this.
- Once the desired look is achieved. Place the remaining whip cream in a piping bag and decorate the top as desired.
- Place in fridge for minimum of 4 hours or leave overnight to allow the mixture to set. Take out of fridge when the cheesecake is ready to be eaten.
