Three Layers No-Bake Pumpkin 🎃 Cheesecake
Three Layers No-Bake Pumpkin 🎃 Cheesecake

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, three layers no-bake pumpkin 🎃 cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Three Layers No-Bake Pumpkin 🎃 Cheesecake is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Three Layers No-Bake Pumpkin 🎃 Cheesecake is something that I’ve loved my whole life.

Stirring until vapor appears on the surface and sugar dissolve. Turn off the heat, and strained the pumpkin mixture to avoid any lump. Add the gelatin mixture and stirring until gelatin. Instructions to make Three Layers No-Bake Pumpkin 🎃 Cheesecake : For the crust: Combine the crumbs, sugar if needed and melted butter.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook three layers no-bake pumpkin 🎃 cheesecake using 25 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
  1. Make ready For crust:
  2. Make ready 2 cups graham crackers crumbs
  3. Get 1/2 cup melted butter
  4. Prepare 1-2 tsp sugar (optional, I don’t add sugar since the crumb is already sweet)
  5. Prepare For cheesecake filling:
  6. Get 2 packages cream cheese room temperature (8 oz, each)
  7. Take 2 tbsp gelatin powder (2 envelopes unflavored gelatin powder)
  8. Prepare 1 cup boiling water
  9. Take 1/2 cup sugar (or more if you like more sweet)
  10. Prepare 1 cup heavy cream
  11. Take 2 tsp vanilla extract
  12. Get 2 tsp lemon juice
  13. Prepare For pumpkin filling:
  14. Get 1/2 of the cheesecake mixture
  15. Prepare 1 cup pumpkin purée
  16. Prepare 1/2 tsp nutmeg powder
  17. Take 1/2 tsp cinnamon powder
  18. Take 3-5 tbsp condensed milk (depending on how sweet you like)
  19. Prepare For pumpkin jelly:
  20. Get 1/2 cup water
  21. Make ready 1/2 cup pumpkin purée
  22. Get 40-50 gr sugar (less or more)
  23. Get 2 tsp lemon juice
  24. Take 1 tbsp gelatin powder
  25. Get 3 tbsp water

In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. A layer of graham cracker crust sits underneath a modest layer of cheesecake that supports a layer of pumpkin pie filling. All three layers are distinct, but they bake into a beautifully sliceable cheesecake that is quite literally the best of both worlds. For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.

Instructions to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
  1. For the crust: Combine the crumbs, sugar if needed and melted butter. Mix together until combine and pour into springform pan (I used the 9inc pan). Press them into an even layer covering the bottom of the pan. Refrigerated for at least 30 minutes to 1 hour.
  2. For cheesecake filling: In a medium bowl combine sugar and gelatin then add boiling water. And stir for 5 minutes or until the gelatin and sugar are completely dissolved. Set aside.
  3. In a large bowl beat cream cheese and vanilla extract with mixer until blended and smooth. In another bowl beat the heavy cream with medium speed just until runny soft stage.
  4. Gradually fold the cream mixture into cream cheese mixture. Mix well, add lemon juice and the gelatin mixture. Stirring well then divides into 2 equal portions. Keep 1 portion of cheesecake mixture into refrigerator for 45 or until thickened, but stirring every 15 minutes.
  5. For the pumpkin filling: Using the other portion of the cheesecake mixture then add pumpkin purée, cinnamon, nutmeg, and condensed milk. Stir until blended, then pour evenly into the crust. Refrigerator for 30-45 minutes. Then layers evenly with the other cold cheesecake mixture (makes sure to stirring well until smooth before add it on top of the pumpkin layer). Then refrigerated for another 2 hours.
  6. Pumpkin jelly layer: Mix gelatin with 3 tbsp of water. Let it sit for 3-5 minutes. In a small saucepan heat the 1/2 cup of water, sugar, and pumpkin purée. Stirring until vapor appears on the surface and sugar dissolve. Turn off the heat, and strained the pumpkin mixture to avoid any lump. Add the gelatin mixture and stirring until gelatin dissolve. Set asides to cool down.
  7. Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving.
  8. Then for the final touch you can decorating your pumpkin cheesecake with slices fruits, or toppings with anything as you desires. And you can enjoy the refreshing and delicious pumpkin cheesecake on your thanksgiving or Christmas dinner. Enjoy!!
  9. HappyCooking&Baking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃

All three layers are distinct, but they bake into a beautifully sliceable cheesecake that is quite literally the best of both worlds. For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling. For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream. When it is in the process of mixing and setting, it is very sweet, but as it chills it begins to settle down, and the pumpkin flavor bleeds through. This No-Bake Pumpkin Cheesecake is absolutely the BEST ever!

So that is going to wrap it up for this special food three layers no-bake pumpkin 🎃 cheesecake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!