How To make Almond Crunch Pumpkin Cheesecake
1 2/3 cups graham cracker crumbs
1 cup sugar
divided
1/4 cup sliced almonds :
chopped
5 tablespoons margarine melted
3 packages cream cheese :
softened (8-ounce)
4 eggs
1/2 cup dairy sour cream
1 cup solid pack canned pumpkin
2 teaspoons pumpkin pie spice
***ALMOND CRUNCH TOPPING*** 3 tablespoons margarine
1/4 cup light brown sugar -- firmly packed
1/2 cup sliced almonds
1/2 cup flaked coconut
In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin e; press on bottom and 2-inches up side of 9-inch springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Po ur into prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open d oor slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Top ping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or unt il golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Slic ed Almonds and flaked coconut. ]]] SOURCE: Planters :
Busted by Judy R.
Posted to RecipeLu List by "Judy Ryder <Homebod@bangornews.infi.net>" <homebod@ bangornews.infi.net> on May 15, 1998.
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Beth's No-Bake Pumpkin Cheesecake Mousse (Thanksgiving Dessert!) | ENTERTAINING WITH BETH
Learn how to make one of my favorite Thanksgiving desserts! No-Bake Pumpkin Cheesecake Mousse, as easy as it is delicious.
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Learn how to make my No Bake Pumpkin Cheesecake mousse recipe. This is a great last-minute Thanksgiving dessert idea that comes together in a flash!
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BETH'S NO-BAKE PUMPKIN CHEESECAKE MOUSSE
Serves 6-8 (depending upon size of glass used)
INGREDIENTS:
¾ cup (180 ml) heavy cream
½ tsp (2.5ml) vanilla
2 tsp (10 ml) powdered sugar
8oz(230g) Whipped Cream Cheese (I really like the Philadelphia Brand for this, nice and fluffy!)
½ cup (50g) powdered sugar
½ tsp (2.5 ml) vanilla
¾ cup(180 g) pure pumpkin puree
1 tsp (5 ml) pumpkin pie spice *
*If you cannot find pumpkin pie spice where you live you can make your own! Click here for recipe:
For topping:
1 cup (240 ml) heavy cream
½ tsp (2.5ml) vanilla
1 tbsp (6 g) powdered sugar
6 ginger snap cookies
METHOD:
Whip ¾ cup (180 ml) heavy cream, ½ (2.5ml) tsp vanilla, 2 tsp (10 ml) powdered sugar until stiff peaks form. Transfer to bowl and set aside.
No need to clean out bowl. Add whipped cream cheese, ½ cup (50 g) powdered sugar, ½ tsp (2.5ml) vanilla, pumpkin puree and pumpkin pie spice, beat until combined and smooth.
Transfer this cream cheese mixture into large bowl. Fold in whipped cream mixture to the cream cheese mixture. Transfer to a large pastry bag fitted with a star tip. Keep secure by fastening a rubber band around the end of the pastry bag (so filling doesn't spill out) pop in fridge, laying horizontally on a shelf, until ready to serve.
Clean out mixer bowl and whip up topping. Combine 1 cup (240 ml) heavy cream, 1/2 tsp (2.5 ml) vanilla and 1 tbsp sugar (6 g) sugar and transfer into a pastry bag fitted with a small round tip. Affix with rubber band and place horizontally in the fridge until ready to serve.
Place 6 store-bought ginger snaps in a re-seable plastic bag and whack with a rolling pin to create small cookie crumbs. Keep in bag at room temperature until ready to serve.
Pipe pumpkin mousse into some fancy glasses, top with a round piped mound of whipped cream and top with cookie crumbs. HAPPY THANKSGIVING!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy holiday recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
The BEST No-Bake Pumpkin Cheesecake Recipe!! With Gingersnap Cookie Crust & Whipped Cream!
FULL RECIPE HERE:
My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! It's unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It's so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you'll be coming back for seconds!
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