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
How To make No Bake Pumpkin"Cheesecake"'s Videos
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 | Perfect Recipe
This one of my top 5 favorite recipes and it is absolutely PERFECT for the holidays. It’s very quick and easy to make and just takes a little bit of time to chill.
You can make this in advance as it freezes very well for up to two weeks. You can also keep in in the fridge for 4-5 days. Happy baking!
For the crust:
2 cups graham cracker crumbs or Biscoff cookie crumbs (I’m sorry I don’t know the exact weight)
3-4 Tablespoons brown sugar (45-55 g)
1/2-1 teaspoon cinnamon to taste (3-5 g)
1/2 cup unsalted butter (113 g)
*you can add a little more butter if it feels too crumbly.
For the filling:
8 oz cream cheese
1/4 cup powdered sugar (29 g)
1/4 cup brown sugar (53 g)
1 cup pumpkin purée (8 oz)
1 teaspoon cinnamon (5 g)
1/4 teaspoon each of ginger, nutmeg, and cloves (1-2 g each)
3/4 cup un-whipped heavy cream or double cream (6 oz)
1/4-1/3 cup granulated sugar (to taste)
Eat as is, or top with my whipped cream frosting or a swirl of whip cream or buttercream. Enjoy!!! Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
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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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
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Stand Mixer
Hand Mixer
Blender
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No Bake Pumpkin Cheesecake! Holiday Goodness!
#whippoorwillholler #pumpkin #cheescake #holidays
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po box 1183
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72434
recipe
crust
1 1/2 cups crushed Graham crackers
2 T. brown sugar
6 T. melted butter
filling
2/3 whipping cream
1 cup powdered sugar
2 cups, or 15 oz. can pumpkin puree
1/2 cup brown sugar
1 T. pumpkin pie spice
1 t. cinnamon
2 t. vanilla
24 oz. softened cream cheese
fall my favorite time of year!!
We Love you God Bless.
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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:
Keto No Bake Pumpkin Cheesecake! Low Carb Cheesecake Recipe
Get my ebook here:
This keto no bake pumpkin cheesecake is the perfect keto Thanksgiving dessert! It's simple to make and comes together quickly in the oven, making it the perfect dessert to prepare ahead of time.
Not only is this cheesecake keto-friendly, but it's also low carb and perfect for those on a keto diet. It's also gluten-free, sugar-free, grain-free, and dairy-free, making it a versatile dish that can be enjoyed by all. Happy Thanksgiving!
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