Pumpkin Pie No-Bake Cheesecake | Popular Recipes

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Pumpkin Pie No-Bake Cheesecake

"For those of us who cannot bake cheesecake but love this classic dessert!"

Ingredients :

• 1 (8 ounce) package low-fat cream cheese
• 1/3 cup white sugar
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons vanilla extract
• 1 (15 ounce) can pumpkin puree, divided
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup heavy whipping cream
• 1 (9 inch) prepared graham cracker crust

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H35M

• Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
• Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
• Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
• Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
• Chill in the refrigerator until set, 3 to 4 hours.

Notes :

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