Name: Best No-Bake Pumpkin Cheesecake
Brand: 2sistersrecipes.com
SKU: 2sistersrecipes-com-2
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Best No-Bake Pumpkin Cheesecake

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Skip to contentFirst, crush the cookies. Do this in two batches, put them into a mini chopper or food processor and pulse them a few times until they are completely crushed.In a small bowl, use a fork to combine crushed cookie crumbs with melted butter and brown sugar.Pour the moist crumb mixture into a 7-inch springform cheesecake pan. Use a small glass or a measuring cup and press firmly on the bottom and up the sides. Then place the pan into your freezer for at least 10 minutes or more.First, pour the heavy cream into a small pot and place it on the stovetop. Sprinkle 1 + 1/2 teaspoons of the gelatine powder over the cream and leave it alone for a few seconds, then turn on low heat.Add 1/2 cup of sugar and the vanilla extract, and stir until the sugar and gelatin have completely dissolved, and the cream is heated for about 2 to 3 minutes. Do not bring it to a boil. Turn off the heat.Next, take a knife and divide your block of cream cheese into 4 equal quarters. Add 3/4 of the cream cheese, (reserve the 1/4 of cream cheese for the 2nd layer) and 3/4 cup of sour cream, and 1/4 teaspoon of pumpkin pie spice into the blender. And pour some of the hot cream mixtures into the blender. Cover with the lid and blend at low speed for about 30 seconds.Pop open the top of the lid on the blender and slowly pour in the remaining hot cream mixture. Close the top, grab a kitchen towel, and hold down the top of the blender as you blend gradually increase its speed to the highest, and puree the mixture for about 1 to 2 minutes. Stop the blending and use a spatula to scrape down the sides of the blender to blend the mixture evenly. Blend again for an additional minute.Then remove the prepared crust from the freezer. Slowly pour the cream cheese mixture into the crust. Transfer the cheesecake pan back into the freezer, while you make the pumpkin layer.In the same small pot (and no need to rinse) pour in the milk, and sprinkle over the milk with 1 + 1/2 teaspoons of unflavored gelatin powder. Turn on low heat. Add in 3 tablespoons of sugar, and 1/2 teaspoon of pumpkin spice. Stir until the gelatin and sugar are completely dissolved and it is heated through. Then turn off the heat.Using the same blender again, (and no need to rinse it) add the remaining (1/4 of the brick) of cream cheese, 1/3 cup of pure pumpkin, and 1/4 cup of sour cream, and blend at low speed. Open the top of the cover and slowly pour in the hot milk mixture and close the lid of the blender.Hold down the top and turn on the lowest speed for a few seconds. Then gradually increase your speed to the highest speed for about 2 to 3 minutes.Then turn off the blender, and use a spatula to scrape down the sides of the blender to blend the mixture evenly. And, blend again for an additional second more on low speed.Finally, pull out the cheesecake from the freezer.Slowly pour the pumpkin spice mixture over the cheesecake layer and transfer it to your refrigerator and chill (uncovered) for at least 2 hours or more before serving. Overnight is best.TO REMOVE THE CAKE PAN: Take a clean knife and slowly run it around the cheesecake to loosen it around the sides. Then pop open the clip and slowly lift the pan off the cake. Sprinkle with crumbled gingersnap cookies on the top of the cheesecake, as a garnish. Place the entire dessert (do not remove the bottom of the pan) onto a large serving platter and slice it into individual servings as needed. Serves 8Storing and Freezing: Any remaining cheesecake will stay fresh, covered in the refrigerator for up to 4 days and it will freeze well up to 2 weeks.It looks like it came from a bakery! What a gorgeous and no doubt delicious dessert!ReplySieht einfach großartig aus, es wäre so toll wenn das Rezept auch in Gramm Angaben wäre, ich würde den Cheesecake nachmachen!Viele Grüße sendet,Jesse-GabrielReplyThe combination of cheese and pumpkin makes me addicted! thanks a lot for the recipe!Utensils for Cool KitchenReplyWe believe the kitchen is the center and the heart of the home. It’s where we cook, eat, and unwind with family and friends, creating memorable traditions! Read MoreClick HERE to Sign Up for our Recipes!Skip to Recipe

Skip to contentFirst, crush the cookies. Do this in two batches, put them into a mini chopper or food processor and pulse them a few times until they are completely crushed.In a small bowl, use a fork to combine crushed cookie crumbs with melted butter and brown sugar.Pour the moist crumb mixture into a 7-inch springform cheesecake pan. Use a small glass or a measuring cup and press firmly on the bottom and up the sides. Then place the pan into your freezer for at least 10 minutes or more.First, pour the heavy cream into a small pot and place it on the stovetop. Sprinkle 1 + 1/2 teaspoons...

Best No-Bake Pumpkin Cheesecake

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