NO BAKE PUMPKIN RECIPES RECIPES

Name: No-Bake Pumpkin Cheesecake
Prep time: 15 min
Total time: 4 h 35 min
Yield: 8 servings
Ingredients: 1 1/2 c. finely crushed gingersnaps; 2 tbsp. granulated sugar; 5 tbsp. butter, melted; 1 c. heavy cream; 2 (8-oz.) blocks cream cheese, softened; 1 (15-oz.) can pumpkin puree; 1 c. powdered sugar; 1 tsp. pure vanilla extract; 1 tsp. cinnamon; 1/2 tsp. ground nutmeg; 1/4 tsp. kosher salt; Whipped cream; Roughly crushed gingersnaps

NO-BAKE PUMPKIN CHEESECAKE RECIPE - EASY NO-BAKE PUMPKI…

No-Bake Pumpkin Cheesecake Recipe - Easy No-Bake Pumpki… image

With a simple press-in crust, this homemade No-Bake Pumpkin Cheesecake is an easy dessert to make ahead for any fall gathering.

Provided by DELISH.COM

Categories dinner party picnic Thanksgiving dessert

Total Time 4 hours 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 1/2 c. finely crushed gingersnaps
2 tbsp. granulated sugar
5 tbsp. butter, melted
1 c. heavy cream
2 (8-oz.) blocks cream cheese, softened
1 (15-oz.) can pumpkin puree
1 c. powdered sugar
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. kosher salt
Whipped cream
Roughly crushed gingersnaps

Steps:

Crust
Filling

NO-BAKE PUMPKIN CHEESECAKE RECIPE | KATIE LEE BIEGEL - FOO…

No-Bake Pumpkin Cheesecake Recipe | Katie Lee Biegel - Foo… image

Provided by Katie Lee Biegel

Categories dessert

Total Time 6 hours 20 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 cup crushed gingersnap cookies
1/4 cup melted unsalted butter
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese
One 15-ounce can pure pumpkin puree
1 cup powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
One 9-ounce tub coconut whipped topping (regular can be substituted)
1/4 cup unsweetened coconut flakes
Spray a 9-inch springform pan with cooking spray.

Steps:

For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

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