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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, three layers no-bake pumpkin 🎃 cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Three Layers No-Bake Pumpkin 🎃 Cheesecake is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Three Layers No-Bake Pumpkin 🎃 Cheesecake is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have three layers no-bake pumpkin 🎃 cheesecake using 25 ingredients and 9 steps. Here is how you cook that.

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. Prepare 1/2 cup melted butter
  4. Make ready 1-2 tsp sugar (optional, I don’t add sugar since the crumb is already sweet)
  5. Take For cheesecake filling:
  6. Take 2 packages cream cheese room temperature (8 oz, each)
  7. Make ready 2 tbsp gelatin powder (2 envelopes unflavored gelatin powder)
  8. Get 1 cup boiling water
  9. Take 1/2 cup sugar (or more if you like more sweet)
  10. Prepare 1 cup heavy cream
  11. Get 2 tsp vanilla extract
  12. Make ready 2 tsp lemon juice
  13. Prepare For pumpkin filling:
  14. Prepare 1/2 of the cheesecake mixture
  15. Prepare 1 cup pumpkin purée
  16. Make ready 1/2 tsp nutmeg powder
  17. Make ready 1/2 tsp cinnamon powder
  18. Prepare 3-5 tbsp condensed milk (depending on how sweet you like)
  19. Prepare For pumpkin jelly:
  20. Prepare 1/2 cup water
  21. Prepare 1/2 cup pumpkin purée
  22. Make ready 40-50 gr sugar (less or more)
  23. Prepare 2 tsp lemon juice
  24. Take 1 tbsp gelatin powder
  25. Prepare 3 tbsp water

The original recipe is from Kraft Foods. In a medium bowl, combine the crust ingredients and stir to combine. Set in the fridge to chill. Finally, pour this layer on top of the cheesecake layer and smooth out the surface, or use a toothpick to draw a swirly pattern through both layers.

Steps 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🍁🍂🧡🎃

Set in the fridge to chill. Finally, pour this layer on top of the cheesecake layer and smooth out the surface, or use a toothpick to draw a swirly pattern through both layers. When ready to serve, remove from the freezer and allow to thaw slightly. No Bake Triple Layer Pumpkin Pie. No Bake recipes are my favorite for the holidays.

So that is going to wrap this up with this exceptional food three layers no-bake pumpkin 🎃 cheesecake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!