No-Bake Layered Pumpkin Pie Cheesecake #thanksgivingrecipes #nobakedesserts #pumpkinrecipes #pumpkinpie #desserts #fallrecipes #autumnrecipes #autumnseason
Ingredients:
– 5-10 pieces Gingersnap Cookies
– 1 cup Salted Butter melted
– 2 scoop whipping cream
– 2 Tbsp Granulated sugar
– 1 Tsp Pure Vanilla Extract
– 8 oz Cream Cheese 225gm
– ¼ cup Brown Sugar
– 1 Tsp Pure Vanilla Extract
– 1 cup Pumpkin Puree
– 1 Tsp Ground Cinnamon
– 1 Tsp Ground Cloves
– 1 Tsp Ground Nutmeg
– 1 Tsp Pumpkin spice
Method:
1) Make crumbs of your Gingersnap cookies and combine it with butter.Layer it at the bottom of a glass. Use the back of your hands or a spoon to even out the crumb layer.
2) Next, take 2 scoops of whipping cream along with some granulated sugar and vanilla extract. Beat it at high speed until you get stiff peaks in the cream. Divide it into half. One half will go in the cheesecake filling and with the other half, you will do the frosting.
3) In a mixing bowl, combine Cream Cheese with some brown sugar and vanilla extract using a hand-held mixer for just 1 minute. Next, add the Pumpkin Puree and Whipped cream. Fold it lightly with the cheesecake filling using a spatula. Mix in all the spices – ground cinnamon, nutmeg, and cloves and set aside.
4) Now its time to layer the dessert. Simply spoon the Pumpkin Pie Cheesecake over your gingersnap cookies crust.
5) Once you’ve filled the filling till the rim of the glass, do the frosting with the rest of the whipped cream. You can use flower nozzle and do the frosting.Sprinkle some pumpkin spice on top and serve!
calories 245
Original of the video here
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