This No bake Pumpkin cheesecake recipe is extremely easy ,very affordable ,and can be done a few days ahead of time. These cheesecakes are also a fun project to get others involved especially the kids.
I was recently asked to come up with a quick ,affordable , Eazy Thanksgiving desserts for a local TV station. Me being someone who does everything from scratch this was actually a Huge challenge. But then I put myself in the position of people who don’t like to bake, don’t have time to bake, or really don’t have the extra money to bake. Some think baking is too time-consuming I find it relaxing and comforting others find a hassle and unnecessary where I found it rewarding.
The recipe below is adapted from the website showmetheyummy.com I did change a few things. I feel that if you’re going to take shortcuts to make things easier ,you should put the effort into the ingredients that go into the finished product. So for example the pure pumpkin purée I used was organic. You want to avoid pumpkin spiced puree. There are overwhelming spices and added ingredients especially sugar and salt.
If were to make these again and would take the time to make my own gramhn cracker crumbs and not already packaged. Again, this Is not for everyone. And I will say the store bought was inexpensive, and I did Not need to use any other equipment to make them. I also would make fresh whipped cream to finish them ,quick simple and last up to eight hours.
Again doing things quickly and efficiently and taking the shortcuts are absolutely acceptable but your personal touches to the deserts are what makes them appreciated.
The nuts can be any that you prefer. I used already chopped Pecan pieces, simply because they were on sale. Speaking of sales, all the ingredients below are currently on sale at most grocery stores. Stock up Christmas is around the corner .
So have fun and never get discouraged.
I also think that you should leave the cheesecakes in the freezer They solidify better when frozen rather than leaving in the refrigerator overnight. Store in airtight containers in the freezer then place in the refrigerator an hour before serving. Also wrap in plastic or place in large ziplock to protect from other odors in freezer. Thats not a problem for me since 99% of the time mine is empty .
Graham cracker crust
1 1/2 cups Graham cracker crumbs
6 tablespoons unsalted butter melted
3 tablespoons brown sugar packed
Pumpkin cheesecake filling
8 ounces cream cheese softened, room temperature (1 package)
1can pure pumpkin purée
1/2 cup brown sugar packed
1/2 Teaspoon pure vanilla extract
1 Teaspoon cinnamon
1/4 Teaspoon ground ginger
1/2 Teaspoon or more ground nutmeg
1/4 Teaspoon ground cloves
1/4 Teaspoon salt
1 ( 8 ounce )tub of Cool Whip,Thawed
Line 2 standard 12 cupcake pans with liners. Set aside.
Melt butter in medium saucepan.
Stir in graham cracker crumbs.
Fill cupcake pans with a heaping tablespoon.
Press down with the bottom of the tablespoon so an even crust forms.
Freeze for 30 minutes or longer.
Pumpkin Cheesecake Filling
In a large bowl, with hand mixer, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, clove and salt together until well combined.
Fold in the cool whip.
Fill each chilled crust with 1/4 cup cheesecake mixture and gently press down and smooth with the back of a spoon.
Chill in the fridge or freezer for at least an hour.
To serve: top with whipped cream, ground nutmeg and pecans.