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NO BAKE PUMPKIN CHEESECAKE

This no bake pumpkin cheesecake recipe is rich, creamy and so simple to make. Top it with caramel sauce for the perfect finish to any fall meal or holiday!


Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter melted
cooking spray
8 ounces cream cheese softened
1 cup pumpkin puree
1/2 cup brown sugar
1/2 teaspoon pumpkin pie spice
1 8 ounce tub whipped topping thawed
1/2 cup caramel sauce
Optional garnishes: whipped cream or whipped topping, chopped pecans

Instructions
Coat a 9 or 10 inch pie pan with cooking spray.

In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Press the mixture firmly into the bottom and sides of the pie pan. If you're using a 9 inch pie pan, you may not need all of the crumb mixture to cover the pan.

Place in the freezer and chill for 20 minutes.

While the crust is chilling, make the filling.

In a large bowl, using a mixer, beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until thoroughly combined.

Read more, please visit: www.dinneratthezoo.com

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