Name: Pumpkin Pie No-Bake Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Low-fat cream cheese - 1 (8 ounce) package; White sugar - ⅓ cup; Lemon juice - 1 ½ tablespoons; Vanilla extract - 1 ½ teaspoons; Pumpkin puree, divided - 1 (15 ounce) can; Ground cinnamon - 1 teaspoon; Ground ginger - ½ teaspoon; Ground nutmeg - ½ teaspoon; Heavy whipping cream - ½ cup; Prepared graham cracker crust - 1 (9 inch)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Pie No-Bake Cheesecake

1. Low-fat cream cheese - 1 (8 ounce) package

2. White sugar - ⅓ cup

3. Lemon juice - 1 ½ tablespoons

4. Vanilla extract - 1 ½ teaspoons

5. Pumpkin puree, divided - 1 (15 ounce) can

6. Ground cinnamon - 1 teaspoon

7. Ground ginger - ½ teaspoon

8. Ground nutmeg - ½ teaspoon

9. Heavy whipping cream - ½ cup

10. Prepared graham cracker crust - 1 (9 inch)

How to cook deliciously - Pumpkin Pie No-Bake Cheesecake

1. Stage

Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.

2. Stage

Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.

3. Stage

Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.

4. Stage

Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.

5. Stage

Chill in the refrigerator until set, 3 to 4 hours.