Press flat and bake for 15 minutes.Cool completely before filling. Serve with whipped cream. twitter And when it comes out of the springform pan, it’s just plain pretty!? In the photo below, we sprinkled pumpkin pie spice. Copyright © 2012–2020. snapchat Beat the cream cheese with ½ cup milk until smooth. Loaded with all the best fall flavours, it’s sure to become one of your favourite fall recipes. This recipe certainly is easy to make, but I was a bit disappointed as to the flavor. It was easy to make, but instead of using the graham cracker crust I substituted with a refrigerated pie crust to make it more like a pie. From quick and easy weeknight meals, to turkey dinner! It really only needs a good 3 or 4 hours in the fridge, so you can even make this recipe on the day you need it. Homemade Pumpkin Puree (How to Cook a Pumpkin). Add the remaining 1 ½ cups milk and the Instant Pudding mix, and beat until smooth. After the filling goes into the crust, it needs to chill to set up. I did not use cloves because I dont like them so I added extra cinnamon. A simple no bake pie with layers of cheesecake, pumpkin and whipped topping. No Bake Pumpkin Cheesecake is a dreamy dessert with layers of cheesecake, spiced pumpkin and whipped topping all nestled in a graham crust. No need to bake it! Required fields are marked *. To make a quick and easy 9×13 Graham Crust combine 3 cups graham wafer crumbs, 3/4 cup white sugar and 1/2 cup melted butter in the bottom of a 9×13 pan. Then reduce your oven temp just a little. I have added additional cinnamon because I simply love the flavor! instagram With a delicious graham cracker crust, and the light and fluffy pumpkin filling, this easy dessert is so perfect for autumn! Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Pop it in the fridge, and then by the time you’re done mixing together the cheesecake filling, your crust should be ready to go. Two of my absolute favorite things are cheesecake and pumpkin pie, so why not combine them? The cream cheese and pumpkin layers easy and quick to prepare needing little more than a bowl and a mixer. No-Bake Pumpkin Cheesecake Recipe photo by Taste of Home. Mix Crust Mix, margarine and sugar until well blended; press onto bottoms of 12 paper-lined muffin cups. Doesn’t the filling look amazing!? Sharing of this recipe is both encouraged and appreciated. You are not permitted to use this image on your website, but you may use one of the single images above. Pumpkin Cheesecake is one of my fall favorites, it’s rich and creamy and loaded with so much flavor! Don’t whip it until it turns into butter or anything, but make sure you whip it long enough that it makes good and strong whipped cream. pinterest It’s creamy and smooth, with just the right pumpkin flavour. Refrigerate for 10 minutes. Took to a get together and everyone could not stop talking about how delicious it was. Beat together the cream cheese, 1 tablespoon of milk, sugar, and vanilla in a large bowl. Spread over the cream cheese layer. She used canned pumpkin and spices to dress up the mix with thick, creamy results. And then in a separate bowl, whip up the whipped cream. White Chocolate Pumpkin Cheesecake with Almond Topping, Pumpkin Cheesecake with Sour Cream Topping, Contest-Winning Pumpkin Cheesecake Dessert, 17 Pumpkin Cheesecake Recipes to Make It Feel Like Fall, Do Not Sell My Personal Information – CA Residents, 1 package (11.1 ounces) no-bake cheesecake mix. Whisk together 1 cup of milk, pumpkin, dry pudding mixes and spices until creamy. Beat on medium speed for 3 minutes. Beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. Sprinkle with additional cinnamon or pumpkin pie spice. This might just be a new holiday favorite!! Combine the graham cracker crumbs, sugar and cinnamon, then add the melted butter. Fold the whipped cream into the pumpkin mixture. Doesn’t that cake edge look like creamy deliciousness!? Also when you take a cheesecake out of the oven, run a knife around between the crust and the pan. Make sure you whip the whipping cream until it’s super fluffy and makes peaks when you lift the mixer out. refrigerating) 15 Min (s) Prep. Have you ever made one? I followed the directions but for some reason my crush stayed stuck to the bottom of the pan when I went to cut it all I had with cheesecake and not the crust. The whipped cream has to be really whipped or it won’t set. This cheesecake has all the best flavours of fall and it’s so creamy, light and fluffy! pie plate. Chill at least 1 hour. I am a wine and cheese lover, recipe creator, shopping enthusiast and self-appointed foodie. If you would like to use an image from this post on your website, please feel free to use one of the single photographs below (No collages). This no-bake pumpkin cheesecake is SO GOOD and it’s really simple to make! … Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! Mine came out of the pan without any issues. The one key ingredient to my pumpkin pie layer is pumpkin pie spice which you can buy or even make at home. It's creamy, delicious and loaded with all the best fall flavours! Just a friendly reminder that if you would like to share this image on Facebook, the Facebook post must include a link directly to this page and not to another website. In a pinch, do you think the whipped topping in a tub (cool-whip) would work instead of making my own whipped cream? I’m not sure why!? It requires no baking and just minutes of prep making it as quick as it is pretty! You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. Fold in 1/2 of the … https://www.tasteofhome.com/recipes/no-bake-pumpkin-cheesecake Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Comment document.getElementById("comment").setAttribute( "id", "a175dca0313008f6dd5f700d4fdf535a" );document.getElementById("c42e7ff601").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. My family eats a lot of traditional New York style cheesecake. And it’s really easy to make! Used cool whip instead of whipping cream, no issues with it setting up at all. Add some whipped cream and sprinkle on some cinnamon or pumpkin spice. Continue beating until fully mixed. Replace the cream with sour cream as it has more “body”. I can honestly tell you that these two flavours together in one bite is heavenly! If you’re looking for other easy and delicious dessert ideas, check out our recipes for: The full printable recipe is at the end of this post, but here’s a basic run down of the steps…. Just put it in the fridge and forget about it! If you don't have pumpkin pie spice you can substitute the following spices instead: Your email address will not be published. 3 Hr (s) 15 Min (s) (incl. The filling is a simple mixture of cream cheese, pumpkin puree, brown sugar, spices and whipped topping.