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Pumpkin Pie No-Bake Cheesecake


"For those of us who cannot bake cheesecake but love this classic dessert!"
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3 h 35 m servings 320 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
  2. Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
  3. Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
  4. Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
  5. Chill in the refrigerator until set, 3 to 4 hours.

Nutrition Facts

Per Serving: 320 calories; 18.2 g fat; 35.3 g carbohydrates; 5.2 g protein; 36 mg cholesterol; 389 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This is a good recipe for those of us who are baking-challenged. It’s easy to put together and uses pretty common ingredients in my house. It sets well, too. Unfortunately, the lemon ruined this...

This recipe has potential! I made it as directed first and found it to be lacking in flavor. I ended up adding 1/4 tsp of pumpkin pie spice, along with an extra cup (maybe two!) of pumpkin. I ju...