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Home Dish Three Layers No-Bake Pumpkin 🎃 Cheesecake

Three Layers No-Bake Pumpkin 🎃 Cheesecake

Name: How to cook Three Layers No-Bake Pumpkin 🎃 Cheesecake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Nia Hiura

Three Layers No-Bake Pumpkin 🎃 Cheesecake

#givingthanks Well, well, well, thinking about dessert on thanksgiving is always identical with pumpkin. Pumpkin pie is always number one choices dessert on thanksgiving day. But too bad, I am not really a fan of any pies. So instead of making pumpkin pie, I made pumpkin cheesecake for our thanksgiving dessert. This pumpkin cheesecake is very easy to make, because I don’t have to baked it. And of course it’s because I can make it a day ahead before the thanksgiving day. So I can focus on making the main dishes on the thanksgiving. This pumpkin cheesecake is so light, yet delicious and taste so refreshing. This pumpkin cheesecake has three layers with different flavors. If any of you wants to try to make no-baked pumpkin cheesecake instead of pumpkin pie, here I would like to share this recipe. Believe me, you’ll love it as much as my husband and I do. And you’ll never get enough. Give it try!

Ingredient

2 cups

graham crackers crumbs

1/2 cup

melted butter

1-2 tsp

sugar (optional, I don’t add sugar since the crumb is already sweet)

2 packages

cream cheese room temperature (8 oz, each)

2 tbsp

gelatin powder (2 envelopes unflavored gelatin powder)

1 cup

boiling water

1/2 cup

sugar (or more if you like more sweet)

1 cup

heavy cream

2 tsp

vanilla extract

2 tsp

lemon juice

1/2

of the cheesecake mixture

1/2 cup

pumpkin purée

1/2 tsp

nutmeg powder

1/2 tsp

cinnamon powder

3-5 tbsp

condensed milk (depending on how sweet you like)

3 tbsp

water

40-50 gr

sugar (less or more)

1 tbsp

gelatin powder

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 7

Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving.

* Step 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!!