If you would like to use an image from this post on your website, please feel free to use one of the single photographs below (No collages). It's creamy, delicious and loaded with all the best fall flavours! 3 Hr (s) And then in a separate bowl, whip up the whipped cream. snapchat All Rights Reserved. This was a wonderful combination of pumpkin pie and a simple cheesecake. I promise you – IT IS! Fold in ½ of the whipped topping and spread in the graham crust. Home > Recipes > Dessert > No Bake Pumpkin Cheesecake. It was easy to make, but instead of using the graham cracker crust I substituted with a refrigerated pie crust to make it more like a pie. They’re the super heavy (yet delicious…) cheesecakes that you bake. Replace the cream with sour cream as it has more “body”. I like to start with a pre-made graham crust but you can certainly make your own if you prefer (I love this crust recipe)! © SpendWithPennies.com. Refrigerate for at least 30 minutes to 1 hour. This post may contain affiliate links. There is something so satisfying about folding together the delicious, fluffy cheesecake filling. I did not use cloves because I dont like them so I added extra cinnamon. Love this recipe! Add the vanilla, pumpkin pie spice and pumpkin puree. And they almost ALWAYS end up with a massive crack in the middle. It definitely tasted pumpkin-y but it wasn’t overpowering – which I really liked! Leave your cheesecake in the refrigerator overnight or chill for at least 3-4 hours. This sounds delicious but I don’t want to run to the store. And when it comes out of the springform pan, it’s just plain pretty!? Combine the graham cracker crumbs, sugar and cinnamon, then add the melted butter. Basically you’re going to mix together the pumpkin mix. Use a thin knife to cut around the entire edge of the springform pan to help release the cheesecake. Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour. I can honestly tell you that these two flavours together in one bite is heavenly! I have added additional cinnamon because I simply love the flavor! Taste of Home is America's #1 cooking magazine. This is a really fun dessert to make. I’m thinking it would probably make a more pudding like consistency than a firm set Cheesecake consistency but it would probably still taste good. No need to bake it! In a separate bowl, beat the whipping cream until stiff peaks form. Check out our book Low-Mess Crafts for Kids for 72 fun and simple craft ideas for kids! This is such an easy no-bake Thanksgiving dessert idea. Mine came out of the pan without any issues. If you’re looking for other easy and delicious dessert ideas, check out our recipes for: The full printable recipe is at the end of this post, but here’s a basic run down of the steps…. A simple no bake pie with layers of cheesecake, pumpkin and whipped topping. hi there, do you happen to know if you can freeze this?? Set aside filling mix packet from cheesecake. If you don't have pumpkin pie spice you can substitute the following spices instead: Your email address will not be published. twitter I took the recipe to a party and everyone liked it. Beat on medium speed for 3 minutes. (Remember, I have to take photographs, so the food we make sits on a plate for quite awhile while I take the pictures for this website). Doesn’t this look SO good?! While I’ve been making a crazy good Easy Pumpkin Cheesecake for years, this layered pumpkin cheesecake recipe is even easier! Spread it out evenly and smooth the top with a butter knife or spatula. Two of my absolute favorite things are cheesecake and pumpkin pie, so why not combine them? You are not permitted to use this image on your website, but you may use one of the single images above. Then you fold the pumpkin filling into the whipped cream with a spatula until it’s evenly mixed. Top with the remaining ½ tub whipped topping and refrigerate for at least 4 hours. pie plate. It’s light, fluffy and really just fun to mix together! Pour the crumbs into a spring form pan and press them into an even layer covering the bottom. .that will keep the cake from cracking more. The projects are fun, easy and most importantly low-mess, so the clean up is simple! My greatest passion is creating in the kitchen and making deliciously comforting recipes! Continue beating until fully mixed. Copying and/or pasting full recipes to any social media is strictly prohibited. youtube. Pour into the crust. Whip it up in the evening, put it in the fridge overnight and it will be ready to go when you need it. It was so easy and the cheesecake is huge and delicious!!! FILLING Using an electric mixer, beat together the cream cheese, sugar and brown sugar until creamy. facebook It is so creamy and delicious, it will become your new fall dessert go to! I love creating fun and easy crafts and cooking up delicious recipes for my husband and 3 kids. You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. She used canned pumpkin and spices to dress up the mix with thick, creamy results. This is an awesome recipe, thanks so much for sharing. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! The great thing about this pumpkin cheesecake is that since you aren’t going to be baking it, there is no cracking whatsoever. instagram Pour the pumpkin mixture onto the graham crust and use a spatula to smooth out the top. i would like to make it today to have this weekend. Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. thanks. For more information on use of our images, please refer to our Permissions page. Pumpkin Pie Crescents | Easy Pumpkin Pie Bites Recipe, Christmas Popcorn: A Marshmallow Popcorn Recipe. 2 Beat milk and Filling Mix with mixer on low speed just until blended. Then reduce your oven temp just a little. Pop it in the fridge, and then by the time you’re done mixing together the cheesecake filling, your crust should be ready to go. I just wanted to separate the cheescake from the pan so that it would release as cleanly as possible. Continue beating until fully mixed. Add some whipped cream and sprinkle on some cinnamon or pumpkin spice. And it lasted on the plate for a good hour before starting to lose it’s shape. If you’re going to be serving a crowd, I would recommend doubling the recipe to and putting it in a 9×13 pan and making it into no bake pumpkin cheesecake bars. Copyright © 2012–2020. I'm Debbie Chapman, founder of One Little Project and author of the book Low-Mess Crafts for Kids. Then carefully remove it from the springform pan. To make a quick and easy 9×13 Graham Crust combine 3 cups graham wafer crumbs, 3/4 cup white sugar and 1/2 cup melted butter in the bottom of a 9×13 pan. Press onto the bottom and up the sides of a 9-in. (Filling will be thick.) https://www.tasteofhome.com/recipes/no-bake-pumpkin-cheesecake Make sure you whip the whipping cream until it’s super fluffy and makes peaks when you lift the mixer out. I am a wine and cheese lover, recipe creator, shopping enthusiast and self-appointed foodie. Fold in 1/2 of the …