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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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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How to Make a Pumpkin Cheesecake | Allrecipes.com
Get the recipe for Stephanie Phillips' [Double Layer Pumpkin Cheesecake @
Watch how to bake a double layer pumpkin cheesecake. If you have pumpkin pie lovers and cheesecake lovers at your meal, delight them all with this layered rich dessert, the best of both worlds.
Perfect Pumpkin Cheesecake
Pumpkin cheesecake tastes like a pumpkin pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 16 ounces gingersnap cookies, approx. 1 1/2 cup cookie crumbs
• 6 tablespoons butter melted
• 1 tablespoon brown sugar
• 24 ounces cream cheese
• 2 cups granulated sugar
• 15 ounces pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 cup all-purpose flour
✅Instructions
1️⃣ Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
2️⃣ Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
3️⃣ In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
4️⃣ Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
5️⃣ Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
6️⃣ Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
7️⃣ Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.
8️⃣ Remove the springform pan ring before serving. Keep cold.
Recipe Notes:
Can use a graham cracker crust if preferred.
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DELICIOUS PUMPKIN CHEESECAKE RECIPE
✨ I N G R E D I E N T S
CRUST
+ 2 cups or 40 gingersnap cookies
+ 6 tablespoons of unsalted butter
+ 1/4 cup of dark brown sugar
+ pinch of salt
FILLING
+ 4- 8oz. packages of Philadelphia cream cheese
+ 1 & 1/2 cups of white granulated sugar
+ 1/4 cup of dark brown sugar
+ 1 - 15oz. can of pumpkin puree
+ 1/4 cup of sour cream
+ 2 tablespoons of all purpose flour
+ 2 tsp. of vanilla
+ 1 & 1/2 tsp. of cinnamon
+ 1/2 tsp. of nutmeg
+ 1/2 tsp. of ginger
+ 1/4 tsp. of all spice
+ 1/2 tsp. of salt
+ 4 large eggs
+ 9 inch springform pan
✨R E C I P E
CRUST
1. Preheat oven to 350 degrees.
2. Grind gingersnap cookies in food processor until the cookies turn into fine crumbs.
3. Pour the crumbs into a medium size bowl and mix with brown sugar, salt, and melted butter. Mix until fully combined.
4. Use a stick of butter to lightly butter the sides of the springform pan. Line the bottom of the pan with parchment paper. (Tip: Add a little butter to the bottom of the pan to ensure that the parchment paper doesn’t move or slide when it’s time to form the crust)
5. Pour the cookie crumb mixture into the pan and pack them tightly to form the crust. You can do a flat crust on the bottom of the pan or you can allow the crust to go up the sides of the pan. Ensure to leave at least half and inch of space from the crusted the bottom of the pan. (Tip: I like to use a measuring cup to pack the crumbs in tightly and evenly)
6. Place crust in the oven for 12-15 minutes or until golden or browned on the edges.
7. Remove from oven and let cool completely.
FILLING
1. In a large bowl mix the cream cheese and sugars until fully combined.
2. Add the sour cream, pumpkin, and vanilla and mix until combined after each addition.
3. Then using a sifter, sift in the flour and mix. Then add all your spices and mix.
4. Pour in 4 eggs, one at a time, ensuring to combine each egg into the mixture before adding the next addition and set aside.
5. Use aluminum foil to cover the bottom of your springform pan and sides of the cooled springform pan and place in the center of a large pan to create a water bath. The goal is to ensure that the springform pan is covered with enough aluminum foil so that water does not seep into the cheesecake. Pour water into the large pan and ensure that the larger pan is about half way full.
6. Pour the filling into the cooled springform pan with the crust and back for about an hour and 20 minutes.
7. Remove from the oven and let cool.
8. Top with cinnamon whipped cream and enjoy!
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Video Link:
How To Make A Delicious Pumpkin Cheesecake
This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors! It’s the perfect cross between a pumpkin pie and New York Cheesecake. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted
FOR THE FILLING
1 15 oz can 100 % pumpkin purée
2 tsp pumpkin pie spice (add extra tsp if you like more pumpkin spice flavor)
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream
???? FULL RECIPE HERE:
???????????????? MORE DELICIOUS DESSERTS TO TRY ????????????????
➖Blueberry Pie Filling-
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➖Peach Crisp-
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➖Cranberry Jello Salad-
➖Pumpkin Creme Brulee-
➖Pumpkin Spice Cupcakes-
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➖Cast Iron Pan-
????????????????????INSTRUCTIONS ????????????????????????
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
6. Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
7. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.
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⏱ Time Stamps ⏱
0:00 Intro
0:32 The Graham Cracker Crust
1:38 Baking Your Crust
1:52 Pumpkin Puree Mixture
2:16 Cream Cheese Filling
4:16 Add Filling to Crust
4:26 Baking Your Pumpkin Cheesecake
5:05 Conclusion
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#simplyhomecooked #cheesecake #pumpkinrecipes
No Bake Pumpkin Cheesecake! Holiday Goodness!
#whippoorwillholler #pumpkin #cheescake #holidays
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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
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