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)

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.