No Bake Pumpkin Cheesecake | Perfect Recipe
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- Опубліковано 15 жов 2024
- This one of my top 5 favorite recipes and it is absolutely PERFECT for the holidays. It’s very quick and easy to make and just takes a little bit of time to chill.
You can make this in advance as it freezes very well for up to two weeks. You can also keep in in the fridge for 4-5 days. Happy baking!
For the crust:
2 cups graham cracker crumbs or Biscoff cookie crumbs (I’m sorry I don’t know the exact weight)
3-4 Tablespoons brown sugar (45-55 g)
1/2-1 teaspoon cinnamon to taste (3-5 g)
1/2 cup unsalted butter (113 g)
*you can add a little more butter if it feels too crumbly.
For the filling:
8 oz cream cheese
1/4 cup powdered sugar (29 g)
1/4 cup brown sugar (53 g)
1 cup pumpkin purée (8 oz)
1 teaspoon cinnamon (5 g)
1/4 teaspoon each of ginger, nutmeg, and cloves (1-2 g each)
3/4 cup un-whipped heavy cream or double cream (6 oz)
1/4-1/3 cup granulated sugar (to taste)
Eat as is, or top with my whipped cream frosting or a swirl of whip cream or buttercream. Enjoy!!! Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey! www.stayathome...
Love this recipe! Made it for the holidays last year, coming back for the recipe to make it once again!
I have never seen your channel before but I love this! I love how you use generic brand ingredients and your spices are in different sizes and brands. Like the rest of America. You are so realistic and informative!
Haha great points!! Yes, I buy whatever is on sale-usually generic brands. 😊
I made this and OOMMGGGGG it is SO FREAKING GOOD!! I used Biscoff cookies for my crust, with that, DONT sweeten your whipped cream AT ALL!!! It ended up being too sweet all together because every element was sweet, leave the sugar out for your whipped cream!! Literally every recip I’ve used from you Amy is simply AMAZZINGGGG!!!! Thank you for sharing your talent with us ❤️❤️❤️
I'm gonna try it with a gingersnap cookie crust!
That sounds absolutely delicious!!!
Oh yes! Do it!
GREAT IDEA ABOUT PRESSING THE LIQUID OUT OF THE PUMPKIN!!! TY 💗 💗 💗. LOOKS GREAT! I NEEDED A PUMPKIN PIE WITH NO EGGS. GREAT. TY.
Thank you for this! I've been waiting. If you ever publish a cookbook, please post something about. I would love your recipes altogether. 😊
Love the recipe! Love how you used tools everyone has to make it, like a fork instead of a whisk and a hand mixer instead of using the giant kitchen aid for everything.
I just made this. Added a chocolate and caramel drizzle over the top.
Delicious!!
That sounds divine!
Looks yummy thanks for your expertise it looks very pretty too! Happy Blessings!
Wowww I was waiting for this pumpkin cheesecake recipe.thank you for sharing.i will definitely try this soon.can you pls make ricotta cheese cake some day??? I want to learn that from you plsssss.thanks for giving us happiness through your recipes❤️❤️❤️❤️
I will try! Thank you 😊
Looks delicious and easy to make! 👍
I made this for Thanksgiving with the Biscoff crust. AMAZING!
Biscoff is my favorite
Made this today and I couldn’t stop eating the filling! 🙈 Thankfully there was enough left to fill the actual pie lol!
It’s so good, right? I kept eating the filling too
I’m making two this weekend to freeze till thanksgiving day! Thank you! I can’t wait!
Awesome!!!!
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.😍🧡
You’re so welcome
I was going to do Costco Pumpkin cheesecake for Thanksgiving BUT I may have to try this instead! ♡♡♡ haha. Yay!
Awesome! Let me know how you like it
Yum! Looks fantastic!! 👌
Omg first comment! Love the recipe, definitely making this for my friends 🥰♥️
Fantastic!!!!
This looks so good, I can't wait to give it a try. Do you think I will manage if i only have a hand mixer? (w/o flat beater extension, just whisk beater)
Oh definitely! Super easy!
planning to make this soon! How much chill time in the fridge before it is needed to set? Or how much freezer time?
A couple hours in the fridge minimum. Probably 45 minutes ish in the freezer
@@NeuroticMomBakes could you leave it on the freezer for days or weeks to make well ahead?
You had me at pumpkin cheesecake 😊
😊😊😊
Is it possible to use pumpkin pie spice instead of the separate individual spices?
I still want your flour container.
Lol
Hi! Is the pumpkin cooked? I have fresh pumpkins leftover here so thinking to cook them and purée the filling? Thanks so much!
Mine is from a can. I’m not sure if that means it’s cooked or not. Probably?
How do you recommend storing it for freezing? How long will it last in the freezer?
Freeze it completely (at least two hours) then wrap tightly in plastic wrap. Store up to two weeks (could go longer but I haven’t tried yet)
If subbing Cool Whip for the homemade whipped cream, how much do we use? Still 3/4 cup?
I'm wondering this too!
No because Cool Whip is already whipped. The 3/4 cup is for the heavy cream unwhipped. So I think you would need a bit more. Maybe the whole regular size container but just keep adding until you get the consistency you want
I just made this today subbing cool whip. I used my whole 9oz container. The filling tasted out of this world good, and so far it seems to have set up well in the fridge!
Just curious if you think adding some vanilla extract to this would be a good idea? I have some Mexican vanilla that is amazing and I tend to add it to everything I make, it just seems to add another level to some recipes. But I'm sure it's great without it! Was planning on making this for Thanksgiving, so I thought I'd ask!
I bet it will taste really good
So helpful video. Look delicious recipe. Just found your channel. Full watched and supported, stay connected, my friend
Thank you so much!!!
hello I love your videos on Instagram I also see you greetings from Ensenada bc México ❤️
Hello from the USA!
I cannot for the life of me get my cream to be thick like yours I have no idea what I am doing wrong :(
I have heard you can add a bit of gelatin or even vanilla putting powder to help thicken it
I wont make it because you didn't cut into it so we could see the internal consistancy. Many non bake recipese never really set up. I don't want frozen pie. Why not show it cut open?