HOW TO MAKE NO BAKE PUMPKIN CHEESECAKE RECIPES
NO-BAKE PUMPKIN CHEESECAKE - TASTE OF HOME
It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results.
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 259 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 397mg sodium, CarbohydrateContent 36g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
NO-BAKE PUMPKIN CHEESECAKE - HOW TO MAKE NO-BAKE ... - …
This No-Bake Pumpkin Cheesecake is perfect for the transition for summer to fall.
Provided by Makinze Gore
Categories dinner party picnic dessert
Total Time 4 hours 35 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer. In a medium bowl, beat heavy cream to stiff peaks. In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula. Refrigerate until set, at least 4 hours and up to overnight. Serve with whipped cream and crushed gingersnaps.
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- In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into the bottom of an 8" springform pan and up the sides. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes. In another large bowl beat cream cheese and sour cream until smooth then add powdered sugar, vanilla, lemon juice, and salt. Fold whipped cream into cream cheese mixture then pour mixture over crust and smooth top with an offset spatula. Cover and refrigerate at least 4 hours.
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EASY NO-BAKE LEMON CHEESECAKE RECIPE - THE PION…
This lemon cheesecake is as creamy, tangy and satisfying as a traditional cheesecake, but doesn’t require any time in the oven!
From thepioneerwoman.com
Total Time 12 hours 20 minutes
Category baking, dessert, fruit
From thepioneerwoman.com
Total Time 12 hours 20 minutes
Category baking, dessert, fruit
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes. For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner’s sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight. Loosen the cheesecake from the springform pan. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.
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BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE PUMPKI…
Pumpkin cheesecake takes the best of two famous desserts—cheesecake and pumpkin pie—and turns them into one stunning fall dessert recipe.
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
- For the crust: Preheat the oven to 350˚. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray. Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined. Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool. For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, spices, and salt. Bring a pot of water to a boil for your cheesecake’s water bath. Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Transfer the pan to the oven and carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan). Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center retains a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour. Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours. When ready to serve, remove the sides of the springform pan and garnish the cheesecake with chopped pecans, caramel sauce or whipped cream, if you like.
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From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
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Reviews 5
Total Time 16 hours
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Cuisine American
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NO BAKE STRAWBERRY CHEESECAKE - CINCYSHOPPER
From cincyshopper.com
Reviews 3.9
Reviews 3.9
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PUMPKIN CHEESECAKE RECIPE | MARTHA STEWART
for my personal taste, next time i make this i would double the crust and bake the cake for 1 to 1 1/2 hrs. my cake was a little too pudding-esq towards the center, but towards the last 1/3 it tasted soooo good, it had the perfect cheesecake texture and taste (also no cracks). so i think baking it a little longer and more crust would result in the ultimate, perfect cheesecake :)
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