Black Bottom No Bake Pumpkin Cheesecake

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: slices

Calories: 232kcal

Author: Melanie Bauer | Melanie Makes

This Black Bottom No Bake Pumpkin Cheesecake the perfect fall dessert for pumpkin and chocolate lovers alike and it comes together in just 10 minutes!

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Ingredients

1/2 recipe Microwave Chocolate Ganache prepared
1 6-ounce Oreo pie crust
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
8 ounces whipped topping + additional for garnish
8 ounces cream cheese softened
1/2 cup powdered sugar
shaved chocolate to garnish

Instructions

Pour prepared Microwave Chocolate Ganache into Oreo pie crust and spread evenly up sides and bottom of crust. Refrigerate for one hour or until mostly set.
TIP: I like to prepare a full recipe of the chocolate ganache as I always find a way to put it to use. Drizzling some over the top of this cheesecake would be delicious!
In a medium bowl, add pumpkin, spices, whipped topping, cream cheese and powdered sugar.
Using an electric or hand mixer, beat together on medium speed until combined.
TIP: You want to mix until all ingredients are fully incorporated and no lumps remain in the cream cheese mixture.
Spoon cheesecake filling over chocolate ganache and spread evenly over pie crust. Refrigerate for two hours, or until completely set.
Before serving, spread additional whipped topping over center of cheesecake and garnish with shaved chocolate, if desired.

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