My gorgeous No Bake Pumpkin Pie Cheesecake combines two classic dessert recipes to create one simple, creamy seasonal dessert that anyone can make. Pumpkin is combined with cream cheese, whipped cream, brown sugar and pumpkin spice, then carefully smoothed onto a crispy cookie base. Chilled until set, this cool and refreshing dessert is perfect for the coming holiday season – give it a try today!
2 x 250g Packs of Philadelphia Style Cream Cheese (room temperature)
250g Pack of Plain Sweet Cookies (crushed)
100g of Butter (melted)
500g of Pumpkin (steamed and mashed until smooth, room temperature)
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 Teaspoon of Vanilla Extract
1 Tablespoon of Pumpkin Spice (aka Mixed Spice)
2 Cups of Whipping Cream (whipped, about 500ml)
Preparation Time: About 20 minutes
Chilling Time: About 3 hours (preferably overnight)
NOTE: This is a soft-setting cheesecake. For a slightly firmer cheesecake, place in the freezer for 30 to 60 minutes prior to serving.
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by Kevin MacLeod
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