Creamy Pumpkin Icebox Cake

Creamy Pumpkin Icebox Cake

Slice into our refreshing Creamy Pumpkin Icebox Cake, and discover ribbons of crisp chocolate wafers contrasting silken filling. Serve this frozen dessert chilled or thawed to a mousse-like consistency.

Creamy Pumpkin Icebox Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1½ cups chocolate wafer crumbs*
  • 3 tablespoons firmly packed dark brown sugar
  • 4½ tablespoons unsalted butter, melted
  • 12 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 cups cold heavy whipping cream
  • ½ cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • 32 chocolate wafer cookies*
  • Garnish: sweetened whipped cream, chocolate wafer crumbs*
Instructions
  1. Line the bottom of an 8-inch springform pan with parchment paper. Cut 2 (3½-inch-wide) strips of parchment to line sides of pan.
  2. In a medium bowl, stir together wafer crumbs, brown sugar, and melted butter. Press into bottom of prepared pan. Freeze until firm, about 20 minutes.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and granulated sugar at medium-low speed until smooth, 1 to 2 minutes. Add cream, pumpkin, vanilla extract, cinnamon, ginger, nutmeg, allspice, and cloves; beat at low speed to combine. Slowly increase speed to medium-high, and continue to beat until stiff peaks form.
  4. Spread 1 cup of pumpkin mixture over chilled cookie crust. Top with a single layer of 8 wafers, careful not to touch sides of pan. Top with another 1-cup layer of pumpkin mixture and 8 cookies; repeat layers 2 more times for a total of 4 layers of each. Spoon remaining pumpkin mixture over last layer of cookies.
  5. Smooth top with an offset spatula, cover with plastic wrap, and freeze for at least 4 hours or overnight.
  6. Remove sides from pan, and remove parchment paper.
  7. Transfer cake to a serving platter, and let sit at room temperature for at least 20 minutes before cutting. (For a firm cake, serve after 20 minutes; for a softer mousse-like cake, let sit for another 15 minutes after cutting.)
  8. To garnish, place sweetened whipped cream in a pastry bag fitted with an open-star tip*. Pipe 8 spirals evenly spaced around outside edge of cake and sprinkle with wafer crumbs, if desired.
Notes
*We used Nabisco Famous Chocolate Wafers and a Wilton 1M decorating tip.

Find more autumnal recipes in our Victoria Classics Fall Baking issue, available at Victoriamag.com.

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