This no-bake pumpkin cheesecake is the best quick and creamy recipe I ever made! It is so delicious! Ideal for the autumn season, especially for Thanksgiving day. Easy and simple, here is the recipe:
Ingredients:
For the crust:
- 28 Graham crackers (or biscuit cookies)
- 4 tablespoons melted Butter
- 1 ½ tablespoons sugar
For the filling:
- 16 oz. cream cheese, softened
- 1/1/2 cup white sugar
- 2 cup brown sugar
- 15 oz. pumpkin puree
- 16-ounce heavy cream
- 1 ½ teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (store bought or homemade)
[the_ad id=”3276″]
Instructions:
- In a blender or a food processor, process graham crackers. Then, add sugar and melted butter and blend to combine.
Evenly press mixture into bottom and sides of a springform
Place in the fridge for 30 minutes to set. - Meanwhile, in a mixing bowl, using an electric mixer, beat cream cheese, sugar, and brown sugar until creamy.
Fold in pumpkin, pumpkin spice, and vanilla extract. - Whisk until fully incorporated. Next, in another mixing bowl, beat heavy cream until stiff peaks form. Apply pumpkin batter into cream.
- Spread evenly into crust. Place in the fridge for at least 5-6 hours to set, preferably overnight.
- Before serving, garnish with extra whipped topping if desired.
Enjoy!
Use of images is allowed by content creator yourhealthtube.com
Content references yourhealthtube.com
Authors at yourhealthtube.com permit content syndication with proper attribution.