Simple Way to Prepare Quick Three Layers No-Bake Pumpkin 🎃 Cheesecake

Three Layers No-Bake Pumpkin 🎃 Cheesecake. My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! This No-Bake Pumpkin Cheesecake is perfect for the transition for summer to fall. In a medium bowl, beat heavy cream to stiff peaks.

A delicious gluten-free vegan pumpkin cheesecake made two ways -- choose no-bake with a nuttier flavor, or the baked version with its golden crust. The Easiest Two-Layer Pumpkin Cheesecake Recipe. Whether you make the full sized cheesecake or little single serve minis, this no bake pumpkin cheesecake will be a new family favorite!

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, three layers no-bake pumpkin 🎃 cheesecake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! This No-Bake Pumpkin Cheesecake is perfect for the transition for summer to fall. In a medium bowl, beat heavy cream to stiff peaks.

Three Layers No-Bake Pumpkin 🎃 Cheesecake is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They are nice and they look fantastic. Three Layers No-Bake Pumpkin 🎃 Cheesecake is something which I've loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook three layers no-bake pumpkin 🎃 cheesecake using 25 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:

1. {Make ready of For crust:.
2. {Make ready 2 cups of graham crackers crumbs.
3. {Take 1/2 cup of melted butter.
4. {Make ready 1-2 tsp of sugar (optional, I don’t add sugar since the crumb is already sweet).
5. {Take of For cheesecake filling:.
6. {Make ready 2 packages of cream cheese room temperature (8 oz, each).
7. {Take 2 tbsp of gelatin powder (2 envelopes unflavored gelatin powder).
8. {Prepare 1 cup of boiling water.
9. {Take 1/2 cup of sugar (or more if you like more sweet).
10. {Take 1 cup of heavy cream.
11. {Make ready 2 tsp of vanilla extract.
12. {Take 2 tsp of lemon juice.
13. {Make ready of For pumpkin filling:.
14. {Prepare 1/2 of of the cheesecake mixture.
15. {Make ready 1 cup of pumpkin purée.
16. {Get 1/2 tsp of nutmeg powder.
17. {Take 1/2 tsp of cinnamon powder.
18. {Take 3-5 tbsp of condensed milk (depending on how sweet you like).
19. {Get of For pumpkin jelly:.
20. {Get 1/2 cup of water.
21. {Get 1/2 cup of pumpkin purée.
22. {Take 40-50 gr of sugar (less or more).
23. {Take 2 tsp of lemon juice.
24. {Prepare 1 tbsp of gelatin powder.
25. {Take 3 tbsp of water.

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. The BEST no-bake pumpkin cheesecake recipe! Super fluffy and delicious pumpkin cheesecake with spiced whipped cream and caramel drizzle. No Thanksgiving table is complete without a turkey, mashed potatoes, pies and a pumpkin cheesecake!

Instructions to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:

1. For the crust: Combine the crumbs, sugar if needed and melted butter. Mix together until combine and pour into springform pan (I used the 9inc pan). Press them into an even layer covering the bottom of the pan. Refrigerated for at least 30 minutes to 1 hour..
2. For cheesecake filling: In a medium bowl combine sugar and gelatin then add boiling water. And stir for 5 minutes or until the gelatin and sugar are completely dissolved. Set aside..
3. In a large bowl beat cream cheese and vanilla extract with mixer until blended and smooth. In another bowl beat the heavy cream with medium speed just until runny soft stage..
4. Gradually fold the cream mixture into cream cheese mixture. Mix well, add lemon juice and the gelatin mixture. Stirring well then divides into 2 equal portions. Keep 1 portion of cheesecake mixture into refrigerator for 45 or until thickened, but stirring every 15 minutes..
5. For the pumpkin filling: Using the other portion of the cheesecake mixture then add pumpkin purée, cinnamon, nutmeg, and condensed milk. Stir until blended, then pour evenly into the crust. Refrigerator for 30-45 minutes. Then layers evenly with the other cold cheesecake mixture (makes sure to stirring well until smooth before add it on top of the pumpkin layer). Then refrigerated for another 2 hours..
6. Pumpkin jelly layer: Mix gelatin with 3 tbsp of water. Let it sit for 3-5 minutes. In a small saucepan heat the 1/2 cup of water, sugar, and pumpkin purée. Stirring until vapor appears on the surface and sugar dissolve. Turn off the heat, and strained the pumpkin mixture to avoid any lump. Add the gelatin mixture and stirring until gelatin dissolve. Set asides to cool down..
7. Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving..
8. Then for the final touch you can decorating your pumpkin cheesecake with slices fruits, or toppings with anything as you desires. And you can enjoy the refreshing and delicious pumpkin cheesecake on your thanksgiving or Christmas dinner. Enjoy!!.
9. HappyCooking&Baking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃.

If your kitchen is anything like mine before the. Our No-Bake Pumpkin Cheesecake is the perfect Thanksgiving dessert! It is quick and easy and doesn't compete for oven time with all of our other This no-bake pumpkin cheesecake is definitely going to be part of our dessert spread. Layer pumpkin cheesecake and graham cracker crumbs and top with remaining whipped topping. I may have had a couple of these tasty Easy No Bake Pumpkin Cheesecake treats already!

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