No-Bake Pumpkin Cheesecake
If you want to add more gluten free recipes to your recipe box, No-Bake Pumpkin Cheesecake might be a recipe you should try. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 225 calories. For 79 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a very affordable side dish. 7657 people were impressed by this recipe. If you have nutmeg, whipped topping, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. It is brought to you by MotherThyme.com. Overall, this recipe earns a pretty good spoonacular score of 46%. No Bake Pumpkin Cheesecake, No-Bake Pumpkin Cheesecake, and No-Bake Pumpkin Cheesecake are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 120 minutes
Ingredients:
1/2 teaspoon cinnamon
8 ounce cream cheese, regular or low fat, softened
1/2 teaspoon ginger
1/4 cup light brown sugar
1/4 teaspoon nutmeg
1 cup pumpkin puree
9-inch ready made graham cracker pie crust, regular or reduced fat
1/4 cup sugar
1/2 teaspoon vanilla extract
8 ounce frozen whipped topping, thawed
Equipment:
bowl
Cooking instruction summary:
In a large bowl beat cream cheese and sugars until creamy. Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg. Fold in whipped topping.Spread evenly into pie crust. Chill for at least 2 hours in the refrigerator before serving.
Step by step:
1. In a large bowl beat cream cheese and sugars until creamy. Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg. Fold in whipped topping.
2. Spread evenly into pie crust. Chill for at least 2 hours in the refrigerator before serving.
Nutrition Information:
covered percent of daily need
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