NEW!!! Best No Bake Pumpkin Pie Recipe on the Internet – 5 Minute Recipe – The Hillbilly Kitchen
No Bake Refrigerator Pumpkin – No Eggs - Easy No Fail – Pumpkin Cheesecake - The Hillbilly Kitchen
This is a new recipe that is sure to become a family favorite. It is the easiest pie recipe ever. I will admit that I got the idea off the internet, but the recipe is my own. I used my son-in-law Andrew as my taste tester and when he asked for a second Bret sized piece, I knew it was a keeper ????
This pumpkin pie tastes very similar to a traditional baked pumpkin pie. However, the texture is totally different. It is light and fluffy, very creamy and smooth. I expect lots of folks will prefer it over a traditional pumpkin pie. What’s more easy does not even start to describe how easy it is to make!
This is Alex’s first multi camera video and she is only one week into the job! We will be back to bring you the live camera videos that you came to expect and enjoy in no time at all. She is doing a great job! God has blessed us all by adding her to the Hillbilly Kitchen!
Put God First!!! ????
Ingredients:
15 ounce can Pumpkin Puree
8 ounces softened Cream Cheese
½ cup Brown Sugar
2 teaspoons Pumpkin Pie Spice
1 Teaspoon Real Vanilla
¼ teaspoon Salt
2 cups Fresh Sweetened Whipped Cream or Cool Whip - (3103) How to Make Fresh Homemade Whipped Cream - The Hillbilly Kitchen - YouTube
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Several kind folks have asked for a way to share a monetary blessing. Please do not feel obligated in any way. Please do not send anything you need; it would break my heart if I thought I had taken something you needed. I have taken care of Bret’s final expenses and the Lord has supplied my needs. Unless you specify a use for what you give it will be divided 25% to the Lord’s work, 25% to upgrades to the kitchen and video equipment and 50% into a retirement fund. Your prayers are the most valuable and appreciated gift I could ever receive. God Bless You ALL and THANK YOU!
A very special thank you to Gwen Vann, Mark A Lamanna, Jill ( Jilly) Shaw, Rhonda Auld (sundayze), Michelle Moore, Paul Mercogliano, Gary W Emery, ALICIA SEECHARAN, Christopher Brossette, Cindy Herschberg, Cathleen Cassagnol, Tim Bond, Kathleen Collins-Gentry, Barbara DeCastro, Karyn Jaudon and an unknown member of the Hillbilly Kitchen Family. Your generosity along with the trust you have placed in me with you gift reaffirms my faith and God’s direction for my life. You have all blessed me beyond what I can ever express words and I pray Our God returns that blessing to you.
Special thank you for all of the sweet letters and cards from our Hillbilly Kitchen family that continue to arrive daily with blessings, encouragement and comfort: Tricia Cassy, Jennifer (TX), Carolyn (VA), Mrs. Scim, Mary Nowicki, Rita & Amy Wendt, Lori Leanskurg, Ana Pack, Lisa Hause, Eunice Fausel, Silvia Bichler, Kat Nicholas, Mavis Cross, Crag and Gina Musso, Mary Hall, Lois Irby, Nancy ((MS)
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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!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
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blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
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
NO-BAKE Mini Pumpkin Cheesecake Bites
NO BAKE Mini Pumpkin Cheesecake Bites Recipe
I'm back with another NO BAKE cheesecake recipe! You better get used to these because I have created several new delicious recipes utilizing my no bake cheesecake method! This time, fall is in the air, pumpkin spice is everywhere, including my kitchen. Yes, I'm basic and not afraid to admit it. These are sooo stinkin delicious, I wouldn't be surprised if your batter never makes it to the cupcake liners. Only about half of mine did! LOL
Thank you so much for watching!
xoxo, Court.
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NO BAKE Mini Pumpkin Cheesecake Bites Recipe
Courtney Budzyn
*Can be portioned to make 12-16 bites
| Ingredients |
Crust:
1 1/2 Packages Graham Crackers (About 15 Sheets)
7-8 Tablespoons Butter, Melted
Filling:
2 8-Ounce Cream Cheese, Softened at Room Temperature
½ Cup Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
1 Tablespoon Pumpkin Pie Spice
3-4 Tablespoons Granulated Sugar (Add more if you desire more sweetness)
1 Cup Pure Pumpkin Puree
¾ Cup Fresh Whipped Cream or Cool Whip
| Instructions |
Prepare a cupcake pan with cupcake liners. Spray lightly with cooking spray. Set aside.
Crust:
In a food processor, blend graham crackers until they are a sand like consistency. Add melted butter and mix well. The consistency should be like wet sand and easily pack-able.
Add a spoonful of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Set aside.
Filling:
In a standing mixer fitted with the whisk attachment, whip cream cheese until fluffy and smooth. About 3 minutes. Add pumpkin puree, vanilla, and sweetened condensed milk. Add salt and pumpkin pie spice. Mix well.
Taste the mixture to see if it needs additional sweetening. If so, add the granulated sugar and mix. Make sure to scrape down the sides of the bowl to ensure no missed lumps. Add whipped cream and mix just to combine. Taste again for sweetness to ensure it's just right.
Pipe the filling into the mini crusts and smooth the tops with the back of a spoon if desired.
Cover and set in the freezer overnight. Take them out and remove the liners immediately. They can take anywhere from 5-15 minutes to thaw, but will not completely lose its shape.
Top with fresh whipped cream and a dusting of cinnamon or pumpkin spice.
Enjoy!
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 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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If you would like to learn how to make No Bake Pumpkin Pie Cheesecake then just follow this No Bake Pumpkin Cheesecake Recipe.
Get the full recipe for this No Bake Pumpkin Pie Cheesecake
More Pumpkin Recipes
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Whisk
Cake Pan
Offset Spatula
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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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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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TRIPOD
EDITING SOFTWARE
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Pumpkin Cheesecake Bars ???? #recipe #pumpkin #fallbaking #vegan