No Bake Pumpkin Cheesecake With Toasted Peacan Graham Cracker Crust Recipe

Name: No Bake Pumpkin Cheesecake With Toasted Peacan Graham Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3/4 cups Pecans, Toasted And Finely Chopped; 3/4 cups Fine Graham Cracker Crumbs; 1/4 cups Sugar; 1/3 cups Melted Butter; FOR THE FILLING:; 2 envelopes (1/4 Oz. Size) Unflavored Gelatin; 1/3 cups Water; 16 ounces, weight Cream Cheese, Softened; 1 cup Sugar; 3/4 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Allspice; 2-1/2 cups Roasted Pumpkin Puree Or Canned Pumpkin; 1-3/4 cup Whipping Cream; Lightly Sweetened Whipped Cream, To Serve

Servings: persons

FOR THE CRUST:
3/4 cups Pecans, Toasted And Finely Chopped
3/4 cups Fine Graham Cracker Crumbs
1/4 cups Sugar
1/3 cups Melted Butter
FOR THE FILLING:
2 envelopes (1/4 Oz. Size) Unflavored Gelatin
1/3 cups Water
16 ounces, weight Cream Cheese, Softened
1 cup Sugar
3/4 teaspoons Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Allspice
2-1/2 cups Roasted Pumpkin Puree Or Canned Pumpkin
1-3/4 cup Whipping Cream
Lightly Sweetened Whipped Cream, To Serve

1
Preheat oven to 325u00b0F.
2
For the crust:
3
Mix pecans, graham cracker crumbs and sugar. Add melted butter and stir well. Press into the bottom of a 9-inch springform pan. Place into the preheated oven and bake for 10 minutes. Remove from oven and allow to cool to room temperature.
4
For the filling:
5
Place gelatin and water into a small saucepan over low heat and stir continually until dissolved. Remove from heat.
6
In a mixer fitted with a whisk attachment, place cream cheese, sugar and spices. Beat on medium until well blended. Add pumpkin and continue to mix until fully incorporated. Slowly add the softened gelatin to the pumpkin mixture. Mix on medium low until well blended. Place into the refrigerator for 25 minutes. Make sure not to leave for longer or it might over set.
7
Meanwhile, beat whipping cream in the mixer fitted with a whisk attachment until whipped. Make sure not to over beat or you will end up with butter. Fold whip cream into pumpkin mixture and pour into the cooled crust. Smooth top and cover with plastic wrap. Allow to chill overnight or until firm.
8
When ready to serve, run a clean thin knife carefully around the edge of the pan to loosen. Remove the edge of the pan and serve with lightly sweetened whipped cream.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CRUST:, 3/4 cups Pecans, Toasted And Finely Chopped, 3/4 cups Fine Graham Cracker Crumbs, 1/4 cups Sugar, and more.

Yes, No Bake Pumpkin Cheesecake With Toasted Peacan Graham Cracker Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No Bake Pumpkin Cheesecake With Toasted Peacan Graham Cracker Crust

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