NO BAKE PUMPKIN CHEESECAKE
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I made this today for a thanksgiving desert. It is so delish and looks great! The recipie portions were perfect, I substituted heavy whipping cream for cool whip but followed the recipie for the rest! Thank you for sharing!!
Recipe Apdated From:www.myfoodandfamily.com
Ingredients
Crust:
- 5 tbsp melted Butter
- 30 Graham Crackers
- 2 tbsp Sugar
Filling:
- 16 ounce Heavy Whipping Cream
- 16 oz softened Cream Cheese
- 15 oz Pumpkin Puree
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 tbsp Pumpkin Pie Spice
- 1 tsp Vanilla
Instructions
- First, Crush graham crackers if food processor.
- Then, Add melted butter and sugar and pulse to incorporate.
- Press mixture into bottom an partially up the sides of a springform pan.
- Refrigerate at least 30 minutes to firm.
- In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
- Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
- Whip heavy cream until stiff peaks form.
- Fold pumpkin mixture into whipped cream.
- Spread evenly into crust.
- Refrigerate at least 2-3 hours before serving.
- Garnish with additional whipped topping if desired.
