No Bake Pumpkin Pie Cheesecake Recipe
I'm sharing how to make a No Bake Pumpkin Pie Cheesecake Recipe. This No Bake Cheesecake Recipe is simple and easy to make!
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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Whisk
Cake Pan
Offset Spatula
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NO BAKE PUMPKIN PIE CHEESECAKE RECIPE
Ingredients
250g / 9oz Gingernuts or Ginger Snap Cookies
1 Stick / ½ Cup / 113g Butter, Melted
2 Cups / 500ml Whipping Cream
250g / 9oz Cream Cheese
1 Cup / 125g Powdered Sugar
½ Cup / 100g Brown Sugar
1 Cup Pumpkin Puree
¼ tsp Nutmeg
1 tsp Cinnamon
1 tsp Ground Ginger
Whipped Cream to serve
Instructions
Crush the cookies using a food processor or in a plastic bag using a heavy object like a rolling pin or frypan.
Place the cookies into a bowl and add in the melted butter. Mix to combine.
Pour the crumbs into a lined 8inch or 20cm springform cake pan and use a spoon or flat bottom of a glass to spread it into an even layer.
Whip the cream until softly whipped and set to the side.
In a large mixing bowl combine the cream cheese and sugar together until smooth.
Add the pumpkin puree and spices into the bowl with the cream cheese mixture and mix together until combined. Pour in the whipped cream and fold together until combined.
Pour the cheesecake filling into the cake pan and place into the fridge for at least for hours or overnight to set.
Serve topped with whipped cream.
Notes
You can use homemade pumpkin puree instead of canned.
Add the pumpkin puree to a kitchen towel first to absorb up the extra moisture.
The cheesecake will set enough from the fridge but keep it cold or it will start to soften.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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Pumpkin Cheesecake | The Recipe Rebel
This Pumpkin Cheesecake is creamier and easier than the rest, thanks to one secret method and no water bath! No cracks!
INGREDIENTS:
Crust
2 1/2 cups graham cracker crumbs
1/2 cup melted butter
Pumpkin Cheesecake Filling:
3 packages cream cheese room temperature
1 3/4 cups granulated sugar
1 3/4 cups pure pumpkin puree
3 eggs
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
sweetened whipped cream for serving
PRINTABLE RECIPE & NUTRITION INFO:
DELICIOUS PUMPKIN CHEESECAKE RECIPE
✨ I N G R E D I E N T S
CRUST
+ 2 cups or 40 gingersnap cookies
+ 6 tablespoons of unsalted butter
+ 1/4 cup of dark brown sugar
+ pinch of salt
FILLING
+ 4- 8oz. packages of Philadelphia cream cheese
+ 1 & 1/2 cups of white granulated sugar
+ 1/4 cup of dark brown sugar
+ 1 - 15oz. can of pumpkin puree
+ 1/4 cup of sour cream
+ 2 tablespoons of all purpose flour
+ 2 tsp. of vanilla
+ 1 & 1/2 tsp. of cinnamon
+ 1/2 tsp. of nutmeg
+ 1/2 tsp. of ginger
+ 1/4 tsp. of all spice
+ 1/2 tsp. of salt
+ 4 large eggs
+ 9 inch springform pan
✨R E C I P E
CRUST
1. Preheat oven to 350 degrees.
2. Grind gingersnap cookies in food processor until the cookies turn into fine crumbs.
3. Pour the crumbs into a medium size bowl and mix with brown sugar, salt, and melted butter. Mix until fully combined.
4. Use a stick of butter to lightly butter the sides of the springform pan. Line the bottom of the pan with parchment paper. (Tip: Add a little butter to the bottom of the pan to ensure that the parchment paper doesn’t move or slide when it’s time to form the crust)
5. Pour the cookie crumb mixture into the pan and pack them tightly to form the crust. You can do a flat crust on the bottom of the pan or you can allow the crust to go up the sides of the pan. Ensure to leave at least half and inch of space from the crusted the bottom of the pan. (Tip: I like to use a measuring cup to pack the crumbs in tightly and evenly)
6. Place crust in the oven for 12-15 minutes or until golden or browned on the edges.
7. Remove from oven and let cool completely.
FILLING
1. In a large bowl mix the cream cheese and sugars until fully combined.
2. Add the sour cream, pumpkin, and vanilla and mix until combined after each addition.
3. Then using a sifter, sift in the flour and mix. Then add all your spices and mix.
4. Pour in 4 eggs, one at a time, ensuring to combine each egg into the mixture before adding the next addition and set aside.
5. Use aluminum foil to cover the bottom of your springform pan and sides of the cooled springform pan and place in the center of a large pan to create a water bath. The goal is to ensure that the springform pan is covered with enough aluminum foil so that water does not seep into the cheesecake. Pour water into the large pan and ensure that the larger pan is about half way full.
6. Pour the filling into the cooled springform pan with the crust and back for about an hour and 20 minutes.
7. Remove from the oven and let cool.
8. Top with cinnamon whipped cream and enjoy!
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✨M U S I C
Song: MusicbyAden - Dusk (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:
No Bake Pumpkin Cheesecake | The Recipe Rebel
This No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving dinner!
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
2 1/2 cups graham cracker crumbs
1/2 cup butter melted
3/4 cup heavy whipping cream 35%
3 packages full fat cream cheese 8oz each, room temperature
1 1/2 cups pure pumpkin puree
1 3/4 Cups powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
whipped cream for garnish if desired
INSTRUCTIONS:
Line 9 springform pan with parchment paper (pinch it in between the sides and the bottom) and preheat oven to 350 degrees F (baking the crust is optional, but helps it stay together more firmly).
Combine graham crumbs and melted butter in a bowl. Press firmly into the bottom and 1 up the sides of the prepared pan.
Bake crust for 10 minutes or until it looks slightly dry. Remove and let cool to room temperature.
In a medium bowl, whip cold cream until stiff peaks form. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add the pumpkin and beat until combined, scraping down the sides as necessary.
Add the sugar, pumpkin pie spice and vanilla and beat on medium-low with an electric mixer until combined, scraping down the sides of the bowl as necessary.
Use a spatula to gently fold in whipped cream until no white streaks remain.
Pour filling into pan, smooth the top, cover lightly with foil or plastic wrap and refrigerate until set, about 8 hours or overnight.
Garnish with whipped cream if desired and serve.
Double Layer PUMPKIN PIE | A No Bake Icebox Pie Perfect for Thanksgiving and Fall
Double Layer PUMPKIN PIE. A No Bake Icebox Pie Perfect for Thanksgiving and Fall.
**Click here to see TODAY'S DOUBLE LAYER PUMPKIN PIE recipe:
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Pumpkin Cheesecake Squares | Pumpkin Cheesecake Bars with Caramel
Delicious Pumpkin Cheesecake Squares topped with caramel and whip cream. These pumpkin cheesecake bars with caramel are so delicious they'll be the talk of your party. Perfect for your next gathering. Be sure to share recipe with friends and family.
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✦ INGREDIENTS:
✧ Crust
- 8 tbsp unsalted melted butter
- 2 pkgs graham crackers
- 1/4 cup brown sugar
✧ Filling
- 4 pkgs Philadelphia cream cheese (softened)
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cups sugar
- 4 large eggs
*add half of filling to first layer
✧ Filling - add ingredients below to the other half of filling for 2nd layer
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1Cans pumpkin puree
✧Topping:
- 1 cup brown sugar
- 1 cup flour
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 stick softened butter
✺top with caramel and whip cream
✅ Watch full video for instructions
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