NO BAKE PUMPKIN CHEESECAKE
Steps:
- Gather the ingredients.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and pumpkin pie spice until the mixture resembles wet sand.
- Spoon into a 9-inch springform pan and pat into an even layer across the bottom. Place in the refrigerator to set while making the filling.
- In a large mixing bowl, beat the softened cream cheese until light and fluffy.
- Add pumpkin puree and beat until no lumps remain.
- Mix in the powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat again until incorporated and no lumps remain.
- In a separate large mixing bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the pumpkin and cream cheese mixture until just combined and no white streaks remain.
- Pour the filling over the crust and smooth the top.
- Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.
- When ready to serve, run a knife along the inside of the springform pan and release the ring. Slice and serve with additional whipped cream and a dusting of pumpkin pie spice, if desired.
Nutrition Facts : Calories 347 kcal, Carbohydrate 25 g, Cholesterol 74 mg, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, Sodium 219 mg, Sugar 17 g, Fat 26 g, UnsaturatedFat 0 g
SUPER EASY NO-BAKE PUMPKIN CHEESECAKE
Well let's just say I had a craving for something sweet so I looked into the pantry for a quick fix and to my dismay there was only a can of Libby's 100% pure pumpkin left unused from the holiday's and a No-Bake Jell-o Cherry Cheesecake that I always keep on-hand for a visit from my nephew who loves the stuff. Being that I really...
Provided by Christina Vasquez
Categories Pies
Time 3h40m
Number Of Ingredients 7
Steps:
- 1. Step 1: In a 9" pie pan, melt 4 1/2 - 5 Tbsp butter or margerine. Hint: I cover the pie pan with plastic wrap before putting it in the microwave for easy clean-up.
- 2. Step 2: Add the entire packet of grahm cracker crumb (from the No-Bake Cheesecake box) to the melted butter or margerine.
- 3. Step 3: Add 2 Tbsp sugar to the graham cracker crumbs and butter or margarine mixture.
- 4. Step 4: With a fork, mix ingredients together until the crumbs moisten.
- 5. Step 5: Starting from the center of the pie pan, firmly press mixture down to create the crust. Continue working your way to the sides of the pie pan. Then start working your way halfway up the side of the pan. When crust is formed, set aside. Hint: I use the bottom of a small juice glass to form the crust or use a sandwich baggie over my hand.
- 6. Step 6: In a medium bowl add the entire No-Bake cheesecake mixture packet.
- 7. Step 7: While stirring with a wisk add 1 1/2 tsp pumpkin pie spice to the bowl.
- 8. Step 8: In a seperate small bowl add 1/2 cup of the canned pumpkin. Hint: I freeze (freezes great) the remainder of the pumpkin for another time.
- 9. Step 8: To the pumpkin wisk in 1 1/4 cups of milk. Hint: You may also use increase the amount of milk to 1 1/2 cups if you like it more pudding like.
- 10. Step 9: Once the wet ingredients have been stirred, add it to the dry ingredients until well combined. (wisking thoroughly for no lumps)
- 11. Step 10: Pour the pumpkin cheesecake filling into the crust, cover, and chill for at least 3 1/2 hours. Then enjoy! Hint: Although I added it for looks, you can have whipped cream with your cheesecake!
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SUPER-EASY NO-BAKE CHEESECAKE
I was looking up cheesecake recipes, and they all either seemed too hard or needed baking. I made this up, it's sort of a combination of several of the recipes I found. The consistency is lovely, and it's pretty addictive. It is very rich, that's how I like it. I suppose you could freeze it if you wanted, but I haven't tried. It was perfectly good from the fridge. Excellent topped in homemade whipped cream!!
Provided by Lina LaMont
Categories Cheesecake
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Mix softened cream cheese, sweetened condensed milk, and vanilla with an electric mixer until thouroughly blended.
- Spoon into graham cracker crust.
- Chill and serve!
Nutrition Facts : Calories 605.2, Fat 41.4, SaturatedFat 23, Cholesterol 110.4, Sodium 485.6, Carbohydrate 48.8, Fiber 0.5, Sugar 38.7, Protein 11.6
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