No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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How to Make EASY Pumpkin Layer Cheesecake
In this video we are going to show you a super easy dessert that only takes minutes to make. Today we are making Pumpkin Layer Cheesecake. This cheesecake makes eight servings. It starts off with a traditional cheesecake layer topped with a layer of pumpkin cheesecake all in graham cracker crust.
For this recipe you will need:
• Two eight-ounce packages of cream cheese – these need to be softened
• ½ cup of white sugar
• ½ tablespoon of vanilla extract
• Two eggs
• ½ cup of pumpkin puree
• ½ teaspoon of ground cinnamon
• A dash of ground cloves
• A dash of nutmeg
• One 9 inch ready to use graham cracker pie crust
• ½ cup of whipped topping
1.) Pre heat your oven to 350 degrees Fahrenheit or 176 degrees Celsius
2.) In a large bowl, combine cream cheese, sugar and vanilla. Mix until smooth. Add eggs and mix until blended.
3.) Remove 1 cup of the batter and place into a separate bowl. Add pumpkin, cinnamon, cloves and nutmeg and stir gently until well blended.
4.) Carefully spread the cream cheese batter into the ready to use crust.
5.) Now top with the pumpkin cream cheese batter.
6.) BAKE at 350 degrees Fahrenheit or 176 degrees Celsius for 35 to 40 minutes or until center is almost set.
7.) Once cool, refrigerate cheesecake a minimum of 3 hours or overnight before serving
Always be safe and do not injure yourself or others while using sharp knives and cooking instruments. Take care not to burn yourself or others while cooking.
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No Bake Pumpkin Pie Cheesecake Recipe
I'm sharing how to make a No Bake Pumpkin Pie Cheesecake Recipe. This No Bake Cheesecake Recipe is simple and easy to make!
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NO BAKE PUMPKIN PIE CHEESECAKE RECIPE
Ingredients
250g / 9oz Gingernuts or Ginger Snap Cookies
1 Stick / ½ Cup / 113g Butter, Melted
2 Cups / 500ml Whipping Cream
250g / 9oz Cream Cheese
1 Cup / 125g Powdered Sugar
½ Cup / 100g Brown Sugar
1 Cup Pumpkin Puree
¼ tsp Nutmeg
1 tsp Cinnamon
1 tsp Ground Ginger
Whipped Cream to serve
Instructions
Crush the cookies using a food processor or in a plastic bag using a heavy object like a rolling pin or frypan.
Place the cookies into a bowl and add in the melted butter. Mix to combine.
Pour the crumbs into a lined 8inch or 20cm springform cake pan and use a spoon or flat bottom of a glass to spread it into an even layer.
Whip the cream until softly whipped and set to the side.
In a large mixing bowl combine the cream cheese and sugar together until smooth.
Add the pumpkin puree and spices into the bowl with the cream cheese mixture and mix together until combined. Pour in the whipped cream and fold together until combined.
Pour the cheesecake filling into the cake pan and place into the fridge for at least for hours or overnight to set.
Serve topped with whipped cream.
Notes
You can use homemade pumpkin puree instead of canned.
Add the pumpkin puree to a kitchen towel first to absorb up the extra moisture.
The cheesecake will set enough from the fridge but keep it cold or it will start to soften.
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Easy Pumpkin Cake Recipe With Cream Cheese Frosting
This Easy Pumpkin Cake is done in just 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible One of the simplest pumpkin recipes!
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Ingredients for Easy Pumpkin Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree
Ingredients for the Cream Cheese Frosting:
1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick (8 Tbsp) unsalted butter butter, room temp
1 cup powdered sugar
2 tsp real vanilla extract
Pecans to decorate, optional
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Double Layer PUMPKIN PIE | A No Bake Icebox Pie Perfect for Thanksgiving and Fall
Double Layer PUMPKIN PIE. A No Bake Icebox Pie Perfect for Thanksgiving and Fall.
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Pumpkin Cheesecake Pie | Super Easy Recipe
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This pumpkin cheesecake pie is absolutely delicious. It is a different take on a classic and would be the perfect addition to any holiday table.
PUMPKIN CHEESECAKE PIE RECIPE
1 Pie Crust
1 1/2 packages (12 ou.) Cream Cheese, room temperature
1 C Sugar
3 Tbsp Flour
1 (15 ou.) can Pumpkin
3 Eggs
1 tsp. Vanilla
pinch of Salt
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1 Tbsp. Milk
Preheat oven to 375°F.
Line a pie dish with your pie dough and crimp the edges.
Beat sugar, flour, and cream cheese together until smooth.
Reserve half a cup of the cream cheese mixture and set aside. Add the pumpkin, eggs, vanilla, salt, cinnamon, and pumpkin pie spice to the cream cheese and mix well. Pour into pie dish.
Take the reserved cream cheese mixture and add the milk. Stir until smooth. Spoon on top of the pie, getting it all around. Take a butter knife and swirl throughout.
Bake for 40-45 minutes or until a toothpick comes out clean from the center.
Let cool and then chill for 4-5 hours.
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