No Bake Pumpkin Cheesecake


This no bake pumpkin cheesecake formula is made, creamy then straightforward to form. high it with caramel sauce for the right end to any fall meal or holiday!

September is here and I’m entirely attending to faux that there’s a chill within the air and pumpkins area unit all over. truly it’s been over a hundred degrees here and there’s nothing fall to be seen, however that doesn’t mean we have a tendency to can’t have a slice of no bake pumpkin cheesecake anyways! I shared this pumpkin icky butter cake concerning a pair of weeks past, associated currently it’s time for one more pumpkin afters that doesn’t even need an oven!

Let’s point out the crust initial. you'll entirely attend the shop and obtain a pre-made cracker crust. however you must solely try this in an exceedingly pinch, as a result of a home-baked cracker crust tastes most higher. you'll even swap out the cracker crumbs for ginger snap crumbs if you like! The crust mixture gets ironed into the pan then chilled till firm. The filling could be a straightforward mixture of cheese, pumpkin puree, sugar, spices and whipped topping. If you don’t like whipped topping, you'll use a similar quantity of topping that’s been whipped to soft peaks. when the filling goes into the crust, it has to chill to line up. This pie will be created each day before you propose to serve it, that is ideal for holidays like Thanksgiving once you’re trying to arrange ahead.

I end this no bake pumpkin cheesecake with topping rosettes, sliced pecans and a drizzle of caramel sauce for the final word pumpkin dessert! i take advantage of a piping bag fitted with an outsized star tip to form the topping rosettes.

I’m not even an enormous pie fan, however I do fully love this cheesecake. It’s lighter in texture than a standard cheesecake and positively easier to form – no water tub, no cracks, no fuss!


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 7 tablespoons butter melted
  • cooking spray
  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 8 ounce tub whipped topping thawed
  • 1/2 cup caramel sauce
  • Optional garnishes: whipped cream or whipped topping, chopped pecans


  1. Coat a 9 or 10 inch pie pan with cooking spray.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Press the mixture firmly into the bottom and sides of the pie pan. If you're using a 9 inch pie pan, you may not need all of the crumb mixture to cover the pan.
  3. Place in the freezer and chill for 20 minutes.
  4. While the crust is chilling, make the filling.
  5. In a large bowl, using a mixer, beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until thoroughly combined.
  6. Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
  7. Refrigerate the pie for at least 1 1/2 hours or up to 24 hours.
  8. Prior to serving, decorate with whipped cream, whipped topping and chopped pecans if desired.
  9. Cut into slices and drizzle approximately 2 teaspoons of caramel over each slice, then serve.

Recipe From : Dinner At The Zoo

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