Here and There

Wednesday, November 06, 2013

Homemade No Bake Pumpkin Cheesecake

I like no bake cheesecakes a lot, they are low brow, they are easy and they are good.  But sometimes, you want to make a crust from scratch, and not use Cool Whip (There is NOTHING wrong with Cool Whip.  I love it.) and have a no bake cheesecake.  So I made this up, and it was very good.

No Bake Pumpkin Cheesecake

1 8 oz package of Cream Cheese, softened
1/2 cup sugar + 1 tb sugar
1 tsp. pumpkin pie spice (recipe below)
1 cup pumpkin puree
2 cups whipping cream (whipped to stiff peaks, you'll have way more than 2 cups when it's whipped.)
1 tsp. vanilla

1 graham cracker crust, cooled (recipe below)

Mix cream cheese, 1/2 cup sugar and spices until smooth in a mixer with paddle attachment.  Add pumpkin puree and mix well.  After that, use a whisk or spatula to fold in half of the whipped cream.  With the remaining whipped cream stir in 1 tsp. vanilla and the 1 TB sugar.  Put it in a separate container in the fridge.  Spread the pumpkin cheesecake mixture into the crust and refrigerate.  It's best refrigerated for several hours.  Then, top with reserved whipped cream.  I like to spread it all over the top.  And serve.

To make pumpkin pie spice:
Combine 3 TB ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 heaping tsp ground allspice, 1 heaping tsp. ground cloves.

I am imagining this is a useful mixture to have on hand (for pumpkin pancakes/waffles/muffins etc.)

To make a graham cracker crust:
Pulse one sleeve of graham crackers in food processor until you have fine crumbs.  Should make about 1 and 1/4 cups of crumbs.  Combine crumbs with 2 TB sugar, 5 TB melted butter.  Press into pie plate and bake at 325 for 15-20 minutes.  Cool.