I can’t believe it’s the week of Thanksgiving already, can you? How fun is that? I can hardly wait! My mouth is already watering for homemade pumpkin pie and all the other delicious foods we will be enjoying. I know not everyone loves pumpkin pie, but I promise you, you will LOVE this Pumpkin Cheesecake. The best part about this recipe is it is a no-bake recipe. It is super simple to make, is rich, but light enough to enjoy after a filling meal. Drizzle with caramel and you won’t believe how amazing this recipe is. Keep checking back this week for more of our Thanksgiving favorite recipes.
Ingredients
- 12 oz. cream cheese room temperature
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1 tsp. pumpkin spice
- 1 cup heavy whipping cream whipped
- 2-3 Tbs. sugar
- 1 graham cracker crust
- 1 cup caramel topping
- 1/4 cup chopped nuts
Instructions
- In a large bowl, cream the cream cheese until smooth with an electric beater. Once the cream cheese is completely smooth, add the pumpkin, sugar and pumpkin spice. Continue to beat until smooth. In a separate bowl, with an electric mixer, whip the the whipping cream until stiff peaks form. Add the sugar and beat for another few seconds. Fold a cup of the whipping cream into the pumpkin mixture. Save any extra to serve on the top. Pour the pumpkin mixture into a prepared graham cracker crust. Keep pie in the fridge until ready to serve. Serve with caramel topping, more whipped cream and chopped nuts (optional) as a garnish.
Ingredients
- 1 1/2 cup sugar
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ginger powder
- 1/2 tsp. ground cloves
- 4 large eggs
- 1 29 oz. can pumpkin
- 2 12 oz. evaporated milk
- 2 unbaked pie shells crust recipe above
Instructions
- Mix sugar, salt, cinnamon, ginger and cloves in a medium sized mixing bowl. Add the eggs, canned pumpkin and evaporated milk. Whisk mixture until smooth. Prepare your pie shells (whether using homemade or store bought). Pour the pumpkin mixture into two pie shells. Bake in a preheated oven at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until an inserted toothpick comes out clean. Cool on wire rack for 2 hours. Serve with whipped topping (optional).
