PUMPKIN PIE NO-BAKE CHEESECAKE
For those of us who cannot bake cheesecake but love this classic dessert!
Provided by Beattie-Bolin
Categories Fruits and Vegetables Vegetables Squash
Time 3h35m
Yield 8
Number Of Ingredients 10
Steps:
- Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
- Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
- Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
- Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
- Chill in the refrigerator until set, 3 to 4 hours.
Nutrition Facts : Calories 320 calories, Carbohydrate 35.3 g, Cholesterol 36.3 mg, Fat 18.2 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 8.3 g, Sodium 388.8 mg, Sugar 21.8 g
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Kingori Lee
[email protected]This cheesecake was amazing! The crust was perfect, the filling was creamy and smooth, and the pumpkin pie topping was the perfect finishing touch. I will definitely be making this again!
legit boss
[email protected]This was the best pumpkin cheesecake I have ever had! The crust was so good, the filling was so creamy and smooth, and the pumpkin pie topping was the perfect finishing touch. I will definitely be making this again!
Abu Sayaed
[email protected]This cheesecake was delicious! The crust was perfect, the filling was creamy and smooth, and the pumpkin pie topping was the perfect finishing touch. I will definitely be making this again!
EL' PRO
[email protected]This was the best no-bake cheesecake I have ever had! The crust was perfect, the filling was creamy and smooth, and the pumpkin pie topping was the perfect finishing touch. I will definitely be making this again!
Joedan Fisher
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. I will definitely be making this again.
TOUFIK DT
[email protected]This cheesecake was amazing! The crust was perfect, the filling was creamy and smooth, and the pumpkin pie topping was the perfect finishing touch. I will definitely be making this again!
Michael Jonas
[email protected]The cheesecake filling was a little runny, but the flavor was still good. I think I would try using less cream cheese next time.
Hamayoon Hamayoon
[email protected]This cheesecake was a little too sweet for my taste. I think I would cut back on the sugar in the pumpkin pie topping next time.
MD MX Ramzan
[email protected]This was so easy to make and it turned out so good! I used a store-bought graham cracker crust, which made it even easier. The cheesecake filling was creamy and smooth, and the pumpkin pie topping was the perfect finishing touch. I will definitely be
Annemie Kamati
[email protected]I'm not a huge fan of pumpkin pie, but this no-bake cheesecake was delicious! The cheesecake filling was light and fluffy, and the pumpkin pie topping was the perfect amount of sweetness. I would definitely make this again.
Amy Gotz
[email protected]This no-bake pumpkin pie cheesecake was a hit at my Thanksgiving dinner! The creamy cheesecake filling and the pumpkin pie topping were the perfect combination of flavors. The graham cracker crust was also a nice touch. I will definitely be making th