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How To make No Bake Pumpkin "Cheesecake"
2 tb Almond butter
2 tb Water
6 oz Graham crackers
2 c Pumpkin, cooked & pureed
1 pk Silken tofu, firm
2/3 c Maple syrup
1/4 c Almond butter
1 tb Pumpkin pie spice
1 c Water
1 1/2 tb Agar powder
Lightly oil a 12" springform pan & seet aside. Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs. Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan & set aside. Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside. Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth. Pour this mixture into the waiting crust & smooth the top. Chill overnight. "Vegetarian Gourmet" Fall, 1995 From: Recipes
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Low Carb No Bake Pumpkin Cheesecake In Seconds! ????
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It's pumpkin season, which means lots and lots of pumpkin desserts. Usually they're filled with carbs and sugar, but today, I'm going to teach you how to make a low carb pumpkin cheesecake in just 90 seconds!
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00:00 Introduction
00:58 Ingredients
01:50 Making cheesecake batter
03:38 Mixing cheesecake
05:10 Microwaving
06:37 Setting cheesecake
07:19 Adding toppings
08:32 Taste Test
Amazing Pumpkin Cheesecake Recipe
If you’re looking for fall spices and rich pumpkin flavor loaded into a creamy filling, you simply must try this pumpkin cheesecake recipe! Sitting atop a crisp Graham cracker crust, pumpkin cheesecake is light, creamy, and oh-so dreamy. It's an easy recipe that' you'll be making again and again. Try it for Thanksgiving or any fall day!
RECIPE:
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No Bake Pumpkin Pie Cheesecake
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FOR THE CRUST
- 10 ounces ginger snap cookies
- 1/2 cup pecans
- 2 tablespoons sugar
- 5 tablespoons melted butter
FOR THE FILLING
- 8 ounces cream cheese, room temperature
- 1/2 cup brown sugar
- 1 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 cup whipping cream
FOR THE CRUST
Preheat oven to 325 degrees.
Pulse ginger cookies in a food processor until they become a fine crumb. Add sugar and pecans and continue processing until the mixture is evenly ground.
With the processor running, pour in the melted butter through the feed tube until all the crumbs are moistened.
Press the crust into a 9-inch pie dish, also going up the sides to create a sturdy crust.
Bake in preheated oven for 13-15 minutes until lightly toasted and set. Remove from the oven and let cool.
FOR THE FILLING
Prepare the cream by whipping to stiff peaks. Set aside.
Mix cream cheese and brown sugar until light and fluffy.
Add pumpkin and spices and mix to combine.
To finish, fold in prepared whipped cream until no streaks remain.
Pour into prepared pie shell, smooth to an even layer, and freeze a minimum of 4 hours. This pie can also be made a few days in advance.
Before serving, let sit at room temperature for 20 minutes. Slice and serve!
QUICK & EASY NO-BAKE PUMPKIN CHEESECAKE | TASTE AMAZING
QUICK & EASY NO-BAKE PUMPKIN CHEESECAKE that TASTE AMAZING!!!!! MUST TRY!
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The BEST pumpkin cheesecake. No bake, no gelatin, easy to make. Recipe in the comments!
How to Make a No-Bake Pumpkin Cheese (no gelatin)
This No-Bake Pumpkin Cheesecake is smooth, creamy, fluffy, and perfectly spiced for the holiday baking season! Each slice is a pure delight!
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