Pumpkin Pie No-Bake Cheesecake
Description
This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.
Ingredients
•
1 (8 ounce) package low-fat cream cheese
•
1/3 cup white sugar
•
1 1/2 tablespoons lemon juice
•
1 1/2 teaspoons vanilla extract
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1 (15 ounce) can pumpkin puree, divided
•
1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 cup heavy whipping cream
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1 (9 inch) prepared graham cracker crust
Directions
1
Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
2
Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
3
Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
4
Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
5
Chill in the refrigerator until set, 3 to 4 hours.