No-Bake Pumpkin Cheesecake
This easy and quick pumpkin cheesecake recipe doesn't require baking (although baking the crust for a few minutes renders a slightly more favorable texture). Include this recipe as part of your quick and easy Thanksgiving or Christmas dinner. Or just any time you have the urge for a delicious cheesecake.
Ingredients
Crust
- 2 cups graham cracker crumbs (subst. cookie crumbs)
- 2 tbsp white granulated sugar
- 1/2 cup unsalted butter soft, but not melted
Filling
- 1 gelatin 25-ounce envelope unflavored gelatin
- 1 cream cheese 8-ounce bar cream cheese, at room temperature
- 15 oz pumpkin puree canned or fresh
- 1 cup sour cream
- 3/4 cup white granulated sugar
- 2 tsp pumpkin pumpkin pie spice
- 1 tsp vanilla extract pure
Instructions
Make the crust
- In a medium bowl, combine the graham cracker crumbs, sugar, and softened butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 1 to 2 inches up the sides of the pan. Refrigerate for at least one hour. (For slightly more crisp crust bake at 400 F for 7 to 10 minutes.)
Make the filling
- Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
- Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
Chill
- Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.
Notes
This easy and quick pumpkin cheesecake recipe doesn't require baking (although baking the crust for a few minutes renders a slightly more favorable texture). Include this recipe as part of your quick and easy Thanksgiving or Christmas dinner. Or just any time you have the urge for a delicious cheesecake.
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