Friday, October 11, 2013

No Bake Pumpkin Cheesecake

I modified a few no chill pie recipes I've seen floating around. I didn't want to use pre-prepared pie filling since they always have a weird taste to me. This filling makes a heaping extra large pie or could be split between two regular sized crust. You can also save the extra cup or so you heap on top to dip graham crackers, apple slices, or ginger snap cookies. I whipped this up quickly and it chilled in time to slice after dinner served with another dollop of whipped topping.

8oz cream cheese, softened
1/2cu brown sugar
1/2cu granulated sugar
1tsp vanilla
2 1/2tsp pumpkin pie spice
1tsp cinnamon
1 can pure pumpkin
8oz tub whipped topping
1 prepared x-large graham cracker crust

1. Beat together cream cheese, sugars, vanilla, and spices until fluffy.

2. Slowly add in pumpkin until well combined then fold in 1/2 the tub of whipped topping.

3. Pour into graham cracker crust and chill for at least 2hrs.

4. Serve dolloped with whipped cream

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