No Bake Pumpkin Cheesecake
Ingredients
The cheesecake filling
-
¼
cup
milk
-
2
tablespoons
milk
-
1
packet
unflavored gelatin
-
2
8 ounce blocks
cream cheese
-
½
cup
granulated sugar
-
1
teaspoon
vanilla extract
-
1
cup
pumpkin purée
-
1½
teaspoons
pumpkin pie spice
The crust and toppings
-
1
9-inch
graham cracker crust
-
to taste
whipped cream
-
to taste
cinnamon sugar topping
Instructions
- In a small saucepan, combine milk and sprinkle gelatin over it. Let sit for 5 minutes.
- Heat the gelatin mixture over medium-low until dissolved, about 3 minutes. Cool to room temperature for at least 15 minutes.
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar, vanilla, pumpkin, and pumpkin pie spice to the cream cheese and mix until smooth.
- Fold in the cooled gelatin mixture until combined.
- Pour the mixture into the graham cracker crust and smooth the top.
- Chill for at least 4 hours or overnight before serving. Optionally, serve with whipped cream and cinnamon sugar.
Nutrition Facts (estimated)
Servings
8 slices
Calories
268
Total fat
20g
Total carbohydrates
19g
Total protein
5g
Sodium
185mg
Cholesterol
58mg
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