No-Bake Pumpkin Cheesecake Recipe

From the creator

No-Bake Pumpkin Cheesecake - the perfect cheesecake for the fall, thanksgiving and holiday season. This cake is so creamy, light and delicious, a must try recipe. Printable Version: https://www.thecookingfoodie.com/recipe/NoBake-Pumpkin-Cheesecake-Recipe More Cheesecake Recipes: Chocolate Cheesecake: http://bit.ly/ChocolateCheesecakeTCF No Bake Mango Cheesecake: http://bit.ly/NBMangoCheesecake No-Bake Nutella Cheesecake: http://bit.ly/NBNutellaCheesecake No-Bake Strawberry Cheesecake: http://bit.ly/StrawberryCheesecakeTCF Peanut Butter Cheesecake: http://bit.ly/PeanutCheesecake FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ My favorite kitchen equipment: https://www.amazon.com/shop/thecookingfoodie Ingredients: For the crust: 200g (7oz) biscuits 1/3 cup + 1 tsp (80g) butter, melted For the filling: 2 cups (450g) Cream cheese, room temperature 3/4 can (320g) pumpkin puree – canned or homemade, unsweetened 3/4 can (10.5oz/300g) sweetened condensed milk 2/3 cup (160ml) Heavy cream 1 teaspoon vanilla extract 10g Gelatin powder + 50ml cold water 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Directions: 1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the fillin

Published 2018-10-01 · Watch on YouTube ↗
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