Hello everybody, welcome to our recipe page.it’s Lucile Fox. Today, we’re going to make a distinctive dish, three layers no-bake pumpkin 🎃 cheesecake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Three Layers No-Bake Pumpkin 🎃 Cheesecake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Three Layers No-Bake Pumpkin 🎃 Cheesecake is something which I have loved my whole life.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
- Prepare For crust:
- Make ready 2 cups graham crackers crumbs
- Prepare 1/2 cup melted butter
- Make ready 1-2 tsp sugar (optional, I don’t add sugar since the crumb is already sweet)
- Prepare For cheesecake filling:
- Take 2 packages cream cheese room temperature (8 oz, each)
- Take 2 tbsp gelatin powder (2 envelopes unflavored gelatin powder)
- Get 1 cup boiling water
- Prepare 1/2 cup sugar (or more if you like more sweet)
- Take 1 cup heavy cream
- Make ready 2 tsp vanilla extract
- Get 2 tsp lemon juice
- Get For pumpkin filling:
- Take 1/2 of the cheesecake mixture
- Prepare 1 cup pumpkin purée
- Make ready 1/2 tsp nutmeg powder
- Take 1/2 tsp cinnamon powder
- Prepare 3-5 tbsp condensed milk (depending on how sweet you like)
- Make ready For pumpkin jelly:
- Prepare 1/2 cup water
- Get 1/2 cup pumpkin purée
- Take 40-50 gr sugar (less or more)
- Make ready 2 tsp lemon juice
- Get 1 tbsp gelatin powder
- Take 3 tbsp water
Steps to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving.
- 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!!
- HappyCooking&Baking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃
So that is going to wrap this up with this special food three layers no-bake pumpkin 🎃 cheesecake recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
