No Bake Pumpkin Pie Cheesecake | One Pot Chef
My gorgeous No Bake Pumpkin Pie Cheesecake combines two classic dessert recipes to create one simple, creamy seasonal dessert that anyone can make. Pumpkin is combined with cream cheese, whipped cream, brown sugar and pumpkin spice, then carefully smoothed onto a crispy cookie base. Chilled until set, this cool and refreshing dessert is perfect for the coming holiday season - give it a try today!
Ingredients:
2 x 250g Packs of Philadelphia Style Cream Cheese (room temperature)
250g Pack of Plain Sweet Cookies (crushed)
100g of Butter (melted)
500g of Pumpkin (steamed and mashed until smooth, room temperature)
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 Teaspoon of Vanilla Extract
1 Tablespoon of Pumpkin Spice (aka Mixed Spice)
2 Cups of Whipping Cream (whipped, about 500ml)
Preparation Time: About 20 minutes
Chilling Time: About 3 hours (preferably overnight)
NOTE: This is a soft-setting cheesecake. For a slightly firmer cheesecake, place in the freezer for 30 to 60 minutes prior to serving.
SERVES 8
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How to Make No-Bake Pumpkin Cheesecake Cups
These indulgent self-serve desserts are a tasty addition to any Fall party!
Find full instructions here:
LOOK at How EASY it is to Make PUMPKIN CHEESECAKE , Without WRAPPED IN FOIL, Can’t Get Any Easier!
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the EASIEST way to make a pumpkin cheesecake now let me tell you after doing it like this I will never do my cheesecakes any other way! I learned that the cheesecake does not need to be in the water bath! ???? it’s seriously the easiest and hassle free now making cheesecake will never be this easy! And the best part crack free it’s just PERFECT
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
After 1 hour make sure the center it’s slightly jiggly! The end will be set once it’s done ☺️
Tip: make sure all ingredients are at room temperature
CRUST:
20 cookies of your choice
1/4 cup pecans
4 tbsp brown sugar
1 tbsp white sugar
4 tbsp melted butter
PUMPKIN CHEESECAKE:
32 oz cream cheese
1/4 c sugar
Pinch of salt
2 tsp pumpkin pie spice extract
2 tsp vanilla extract
1/2 cup sour cream
15 oz pure pumpkin
14 oz sweetened condensed milk
1/4 cup APF
1 1/2 tsp pumpkin pie spice
4 eggs
1 serving of love ????
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Recipes in Spanish :
#pumpkinpie #cheesecake #pumpkincheesecake
The BEST pumpkin cheesecake. No bake, no gelatin, easy to make. Recipe in the comments!
Pumpkin Cheesecake and How To Avoid the Most Common Mistakes When Making It
Pumpkin Cheesecake (yield: 1 9-in round)
Cheesecake:
16 oz (454g) cream cheese, softened
1 c (213g) brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 c (227g) pumpkin puree
3 eggs
2/3 c (151g) heavy cream
1. Mix cream cheese, brown sugar, and spices. Stop and scrape the bowl a few times to make sure the mixture is completely smooth.
2. Add the pumpkin and mix until smooth.
3. With the mixer running on low, add the eggs one at a time. Wait until each egg is incorporated before adding the next.
4. Pour in the heavy cream and mix until homogeneous.
Crust:
8.8 oz (250g) cookies
3 oz (85g) butter, melted
1. Grind cookies into a powder. Add melted butter and mix.
Assembly:
1. Press the crust into a 9-in round cake pan.
2. Place the cake pan in a roasting pan or any larger pan.
3. Fill the cake pan with the cheesecake mixture.
4. Add hot water to the roasting pan until it goes roughly 2/3 of the way up the cake pan.
5. Bake at 300F for 70-80 minutes or until the center wobbles just slightly.
6. Let cool overnight before removing from the pan.
Cream Cheese Icing:
8 oz (227g) cream cheese, softened
4 oz (113g) butter, softened
1 c (113g) powdered sugar, sifted
1 tsp vanilla
1. Mix cream cheese and butter until smooth.
2. Add the powdered sugar and vanilla and mix until combined.
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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Recipe Here:
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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