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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, three layers no-bake pumpkin 🎃 cheesecake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Three Layers No-Bake Pumpkin 🎃 Cheesecake. #givingthanks Well, well, well, thinking about dessert on thanksgiving is always identical with pumpkin. Pumpkin pie is always number one choices dessert on thanksgiving day. But too bad, I am not really a fan of any pies. This no bake pie recipe will have everyone LOVING Pumpkin Pie, even those that claim they don't like pumpkin pie will be coming back for seconds.

Three Layers No-Bake Pumpkin 🎃 Cheesecake is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Three Layers No-Bake Pumpkin 🎃 Cheesecake is something that I have loved my whole life.

To begin 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 it.

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

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. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. This no bake pumpkin cheesecake uses keto and low carb ingredients, but you'd never tell!

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🍁🍂🧡🎃

In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. This no bake pumpkin cheesecake uses keto and low carb ingredients, but you'd never tell! When I'm in the mood for pumpkin, I love pumpkin spice chocolate chip cookies, pumpkin brownies, and this keto pumpkin cheesecake. No Bake Triple Layer Pumpkin Pie. No Bake recipes are my favorite for the holidays.

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