No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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How to make Pumpkin Cheesecake | Easy Pumpkin Cheesecake Recipe
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make pumpkin cheesecake. This easy pumpkin cheesecake recipe winds up tasting like a cross between pumpkin pie and classic cheesecake. The best of both worlds! This is a perfect dessert for the holidays. If I can make it you can make it, let's get baking!
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Ingredients:
Crust:
1 1/2 cups of graham cracker crumbs (about 12 whole graham crackers) (125 g)
1 Tbsp. of white granulated sugar
6 Tbsp. of unsalted butter (melted) (90g)
Filling:
3 (8oz) packages of softened room temp cream cheese (678g)
1 1/2 cup packed light brown sugar (285g)
15 oz can of pumpkin puree or pumpkin pie mix (425g)
4 large eggs
1/4 cup sour cream (57.5g)
2 Tbsp. all-purpose flour (16g)
2 tsp. of pumpkin spice (3.5g)
1/4 tsp. of salt (1g)
1 Tbsp pure vanilla extract (15ml)
Tools:
Food processor or bag:
9 springform pan:
bowls
Whisk
hand mixer:
roasting pan or 13x9 inch pan
spoon
wooden spoon
spatula
This is not a sponsored video all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make pumpkin cheesecake, mmm yummy. I had a request to make pumpkin cheesecake, and since Thanksgiving is a few days away, this is the perfect time to do it. It is really easy to do, if I can do it, you can do it. Let’s get baking. All right first let’s go ahead and preheat our oven to 350 degrees F. Now what we want to do is crumble up our graham crackers. So we want about one and a half cups of ground graham cracker, and that equals about 12 full sheets of graham cracker. I am going to go ahead and put these in my food processor. If you don’t have a food processor I will put a link down below where you can pick one up, I really love mine, or you could put these in a plastic bag, and just crumb or smash them around with like a rolling pin or meat tenderizer. Start pulsing. One thing I will mention I will put all the ingredients and the amounts down below in the description box. Let’s go ahead and transfer our graham cracker crumbs to a bowl. And then I melted my 6 tablespoons of butter in the microwave, about 20 seconds, I am going to put that in there. Now you can, do this all in your food processor if you like, but if you don’t have a food processor, this is what you will be doing. Add my sugar, one tablespoon. Go ahead and mix this up with a wooden spoon. And we are going to mix this all together until all of the crumbs are coated with butter, and it is going to resemble like damp sand, and then we go ahead and take a9 inch spring form pan, I will put a link down below where you can pick one up, if you don’t have one. And then what we are going to do is just push the crumbs down; I am going to switch to a metal spoon. And we want to push the crumbs down nice and flat, pack it in there, and then we are going to go up the sides as well. So what you will do is you will kind of go up the side like this. All right there we go, now what we are going to do is we are going to pre-bake this in the oven, 350 F, for 8 minutes. And then when we take it out we are going to just let it sit and cool to room temperature. In the mean time let’s make the filling. All right I have my 24 ounces of softened cream cheese here, and if you have a stand mixer go ahead and use your paddle attachment, I don’t have one I am going to just use my hand mixer, and what we are going to do is we are going to, cream the cream cheese with our one and a half cups of packed brown sugar. Push it down a little bit. All right about like that, then I am going to go ahead and come in with a rubber spatula, and scrape down the sides, then set that aside. And then now we take another bowl and then we are going to combine, our 15 ounces or 425 grams, of pumpkin puree, and then what we are going to do is add our eggs, our vanilla extract, one tablespoon, our two tablespoons of flour, for an extra zing you can add one fourth cup of sour cream, it is not mandatory, but I like to add it.
Pumpkin Pie Meets Cheesecake: Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath!
Recipe:
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons salted butter, melted (100g)
Cheesecake
24 oz cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (113g)
1 teaspoon vanilla extract
3 large eggs, lightly beaten
Pumpkin Cheesecake
⅔ cup canned pumpkin (168g)
1 ½ teaspoons pumpkin spice:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9x9 baking pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Crust
00:11 Preheat oven to 325F (160C) and line a 9x9 baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
00:15 In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
Cheesecake
01:49 In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.
02:39 Add sour cream and vanilla extract and stir until combined.
03:00 Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.
Pumpkin Cheesecake
04:37 Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
05:33 Alternate dollops of the two batters over the prepared crust then swirl with a fork. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storing
Store covered in the refrigerator or in an airtight container for up to 5 days.
Baking pan
This recipe was tested and written for a 9x9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.
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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!
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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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No-Bake Pumpkin Cheesecake Recipe
No-Bake Pumpkin Cheesecake - the perfect cheesecake for the fall, thanksgiving and holiday season. This cake is so creamy, light and delicious, a must try recipe.
Printable Version:
More Cheesecake Recipes:
Chocolate Cheesecake:
No Bake Mango Cheesecake:
No-Bake Nutella Cheesecake:
No-Bake Strawberry Cheesecake:
Peanut Butter Cheesecake:
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Ingredients:
For the crust:
200g (7oz) biscuits
1/3 cup + 1 tsp (80g) butter, melted
For the filling:
2 cups (450g) Cream cheese, room temperature
3/4 can (320g) pumpkin puree – canned or homemade, unsweetened
3/4 can (10.5oz/300g) sweetened condensed milk
2/3 cup (160ml) Heavy cream
1 teaspoon vanilla extract
10g Gelatin powder + 50ml cold water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10-15 minutes.
3. In a large bowl beat cream cheese and sweetened condensed milk until soft and smooth. Add pumpkin puree, spices and beat until combined and smooth. Add vanilla extract, heavy cream and beat to soft peaks, 2-3 minutes.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
5. Pour into the springform pan, spread evenly and refrigerate overnight.
6. Decorate with whipped cream (optional).
Kitchen Equipment:
9-Inch Spring Form Pan:
Cake stand:
Food Processor:
Chef Knife:
Cutting Board:
Digital Kitchen Scale:
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Pumpkin Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 245
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