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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ABOUT
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 https://amzn.to/2VCEROG
Whisk https://amzn.to/2nFFmen
Cake Pan https://amzn.to/2B8Cx8S
Offset Spatula https://amzn.to/2nCNwUO
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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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Blender https://amzn.to/1WWfb9r
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