Other delicious Cheesecake recipes we love are Mini Pumpkin Cheesecakes, No Bake Banana Pudding Cheesecake and Tall Creamy Cheesecake with Raspberry Swirl.
I've said it before and I'll say it again No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust is one of Colts all time favorites.
The minute October hit and the leaves on the trees turned orange Colt and the kids started dropping hints that they really wanted a slice of Pumpkin Cheesecake, and were more than willing to help in the kitchen.
No Bake Pumpkin Cheesecake is a must make recipe for Thanksgiving and Christmas for the dessert table. It's sweet without being overly sweet with a light, silky, melt in your mouth almost mousse like texture.
If Colt has the option of this or Pumpkin Pie he always chooses the No Bake Pumpkin Cheesecake.
*Originally Posted 11/06/2011*
This is another of my hubby's favorites, no bake pumpkin cheesecake.
I am sure I have been making this for at least 10 years.
It reminds me of pumpkin pie with whip cream folded in. It is fairly light but still rich.
A small slice goes a long way, just a hint we had brought this to our life group for dessert and my hubby sliced big old manly man slices ( he likes to feed people). It was a bit too large!
Keep the slices small.
I once again made homemade Roasted Pumpkin Puree, this time using a Cinderella pumpkin which tasted just as good as the sugar pumpkins I had been using, just for future reference. It came in our box of good from Klesick Family Farms.
Other wise you could use canned pumpkin and I will pretend not to know. I've done both, so I promise not to tell...
Mix together until well combined:
- 3/4 Toasted Pecans, Finely Chopped
- 3/4 cup Fine Graham Crackers Crumbs
- 1/4 cup Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
Mix in 1/3 cup Melted Butter. Stir until well combined.
Press into the bottom of a 9" inch springform pan.
Place into 325 degree preheated oven for 10 minutes.
Set aside to cool.
In a small saucepan add:
- 2 envelopes Unflavored Gelatin
- 1/3 cup Water
Heat over low heat constantly stirring until gelatin becomes smooth and clear.
Remove from heat.
In a mixer fitter with a whip attachment mix until blended at medium speed:
- 16 ounces Cream Cheese, Softened
- 1 cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Allspice
Add 2 1/2 cups Roasted Pumpkin Puree or Canned Plain Pumpkin and continue to mix until fully incorporated.
Then slowly add the melted gelatin to the pumpkin cream cheese mixture while mixing on medium low until well blended.
Place into the refrigerator for about 25 minutes.
Mixture will start to be firm but still soft enough to fold in the whip cream. Do not over refrigerate.
Beat 1 1/3 cup Whipping Cream until whipped. Be careful not to over whip or it will turn into butter. Fold into the pumpkin mixture.
Pour into pecan crust, and smooth the top.
Cover with plastic wrap, and refrigerate overnight until firm.
When removing from the springform pan run a sharp knife around the edge of the pan to help release the cheesecake.
Serve with a little lightly sweetened whip cream and keep cheesecake refrigerated.
A few other favorite pumpkin recipes for Thanksgiving and Christmas are:
- Pumpkin Cheesecake Crumb Bars
- Pumpkin Cheesecake with Butterscotch Swirl
- Pumpkin Cobbler Recipe
- Gluten Free Dairy Free Pumpkin Pie
Yield: 12
No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake with Toasted Pecan Crust is always a hit and is a must have dessert recipe in our house for the Thanksgiving and Christmas dessert table.
Prep time: 20 MinCook time: 10 MinInactive time: 12 HourTotal time: 12 H & 30 M
Ingredients
Toasted Pecan Graham Cracker Crust
- 3/4 cup Pecans, Toasted And Finely Chopped
- 3/4 cup Fine Graham Cracker Crumbs
- 1/4 cup Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/3 cup Butter, Melted
Pumpkin Cheesecake Filling
- 2 envelopes Unflavored Gelatin
- 1/3 cup Water
- 16 ounces Cream Cheese, Softened
- 1 cup Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Allspice
- 1/2 teaspoon Ginger
- 2 1/2 cups Roasted Pumpkin Puree or Plain Canned Pumpkin
- 1 1/3 cup Heavy Whipping Cream
For Serving
- Sweetened Whipped Cream
Instructions
Toasted Pecan Graham Cracker Crust
- Preheat oven to 325 degrees.
- Mix pecans, graham cracker crumbs, brown sugar and spices. Add melted butter, and stir well.
- Press into the bottom of a 9 inch springform pan.
- Place into preheated oven and bake for 10 minutes.
- Remove from oven, and allow to cool to room temperature.
Pumpkin Cheesecake Filling
- Place gelatin and water into a small saucepan over low heat, and stir continually until dissolved. Remove from heat.
- In a mixer fitted with a whisk attachment place cream cheese, sugar, and spices. Beat on medium speed until well blended. Scrape sides of bowl as needed.
- Add pumpkin, and continue to mix until fully incorporated.
- Slowly add the softened gelatin to the pumpkin mixture. Mix on medium low until well blended.
- Place into the refrigerator for 25 minutes. Make sure not to leave for longer or it might over set.
- Meanwhile beat whip cream in mixer fitted with a whisk attachment until whipped. Make sure not to over beat or you will end up with butter.
- Fold whip cream into pumpkin mixture and pour into cooled crust. Smooth top and cover with plastic wrap. Allow to chill overnight or until firm.
- When ready to serve run a clean thin knife carefully around the edge of pan to loosen. Remove edge of pan.
- Serve with lightly sweetened whip cream.
Nutrition Facts
Calories
438Fat
33 gSat. Fat
18 gCarbs
33 gFiber
2 gNet carbs
31 gSugar
26 gProtein
6 gSodium
208 mgCholesterol
82 mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
©2011 Serena Bakes Simply From Scratch
9 comments
Cheesecake is a favorite in our house. Yours looks and sounds so good - I will have to give it a try :) Love the pic!
Pumpkin cheesecake does sound like a delicious treat and your pictures here do inspire. I especially like the pecans in the crust-great flavor addition. Well done!
Grrrr....I am so sorry about the junior high woes. It is even worse these days with social media...I feel for you...being a mom is not an easy job.
LOVE your cheesecake! My hubby will only eat pumpkin in pie, but I'd definitely like to sample yours (and think up an excuse to make it!)
No bake?? Amazing! Kids can be so mean.. but I'm sure this cheesecake made it all better :)
Awesome! Love all non bake recipes , thanks for sharing your recipe. Looks lovely!
Yes, kids are cruel sometimes, my son had the same problem 5 years ago. I guess that it's part of growing up. She's lucky to have a loving mom like you :)
cheesecake looks awesome...I vl try this surely....n nice pic!
Maha
this looks yummy!
This looks so good! I love the color. Looks light and fluffy too.
I just came across your site from The Best Dessert Recipes. This pumpkin cheesecake will be on my baking list. Thanks!
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