glx_4d33b7186ea5669adb4e88c3dd2d3818.txt Pumpkin Cheesecake - Easy Recipes

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Pumpkin Cheesecake

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Pumpkin Cheesecake


Pumpkin Cheesecake - THE BEST fall cheesecake ever! Fast, easy, no-bake with easy ingredients: pumpkin, cream cheese and sugar to make the cheesecake.



When scarf weather officially kicks in, we wanted to share this delicious pumpkin cheesecake recipe by A Family Feast, which has us salivating.

No-Bake Mini Pumpkin Cheesecake
Pumpkin Cheesecake - THE BEST fall cheesecake ever! Fast, easy, no-bake with easy ingredients of pumpkin, cream cheese and sugar to make the cheesecake | rasamalaysia.com

Contributor: Joanna Meyer

 Prep Time 30 minutes
 Rest Time 1 hour
 Total Time 1 hour 30 minutes
 Servings 10

Ingredients

Crust Ingredients:
1 sleeve graham crackers approximately 9 crackers
4 tablespoons 120 g unsalted butter, melted
2 tablespoons 25 g sugar
2 tablespoons 23 g brown sugar
Filling Ingredients:
1 8-ounce package 230 g cream cheese, softened to room temperature
1 15-ounce can 420 g pumpkin puree
3 teaspoons 15 mL pumpkin pie spice
1 1-ounce package 28 g sugar free cheesecake-flavored instant pudding mix
1 14-ounce can 392 g sweetened condensed milk
1 12-ounce 340 g container frozen whipped topping, plus extra for garnish if desired

Instructions

Place the graham crackers in a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar; pulse until combined.
Spoon the crumbs into individual 9-ounce cups. Place in the refrigerator to set while you prepare the filling.
In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until light and creamy.
Add the pumpkin, pumpkin pie spice and pudding mix. Beat until completely mixed. Make sure to scrape down the sides and bottom of the bowl to evenly combine all the ingredients.
Add the sweetened condensed milk, and mix again until well combined.
Change the stand mixture attachment to the whisk. On the lowest speed, whisk in the frozen whipped topping. Cover the bowl with plastic wrap, and allow the mixture to sit in the refrigerator for about one hour to firm up.
Spoon the pumpkin mixture over the graham cracker crust in each cup. Refrigerate until ready to serve. Garnish with additional whipped topping, if desired.
Sumber https://recipes-sonata.blogspot.com/
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