No bake layered pumpkin cheesecake


No bake layered pumpkin cheesecake is a dessert that consists of three layers: a crumb crust, a pumpkin cheesecake layer, and a whipped cream layer. The crumb crust is made from crushed gingersnaps and butter, while the pumpkin cheesecake layer is made from cream cheese, sugar, eggs, pumpkin puree, and ground cinnamon. The whipped cream layer is made from heavy cream, sugar, and vanilla extract. This dessert can be made ahead of time and stored in the refrigerator until ready to serve.

The recipes to bake layered pumpkin cheesecake

A group of fruit and vegetables

The first recipe for a No bake layered pumpkin cheesecake is fairly simple. Begin by mixing together one can of pumpkin puree, one package of cream cheese, one cup of sugar, and one teaspoon of pumpkin pie spice. Pour this mixture into a 9-inch springform pan, and spread it out evenly. Next, mix together one cup of sour cream and one tablespoon of sugar, and spread this over the top of the pumpkin mixture. Finally, layer on another can of pumpkin puree.

For the second recipe, begin by mixing together two cups of flour, one teaspoon of baking powder, half a teaspoon of baking soda, and one teaspoon of cinnamon. In a separate bowl, mix together two eggs, one cup of sugar, one cup of pumpkin puree, and one cup of oil. Add the wet ingredients to the dry ingredients, and mix together until everything is well combined. Pour this batter into a 9-inch springform pan, and spread it out evenly. Then, mix together one cup of cream cheese, one-fourth cup of sugar, and one teaspoon of vanilla extract. Spread this mixture over the top of the pumpkin batter, and bake the cake at 350 degrees Fahrenheit for 45 minutes. Allow the cake to cool before serving.

The third recipe for a no bake layered pumpkin cheesecake is a bit more complicated, but it results in a richer and more decadent dessert. Begin by making a graham cracker crust. To do this, mix together one-third cup of sugar, one cup of finely ground graham crackers, and six tablespoons of melted butter. Press this mixture into the bottom and up the sides of a 9-inch springform pan. Next, mix together two cups of cream cheese, one cup of sugar, three tablespoons of flour, and one teaspoon of vanilla extract. Add two eggs to this mixture, and mix everything together until it is smooth. Pour this batter over the graham cracker crust, and spread it out evenly. Then, mix together one cup of pumpkin puree, one-half cup of sugar, one tablespoon of flour, and one teaspoon of pumpkin pie spice. Pour this mixture over the top of the cream cheese batter, and bake the cake at 350 degrees Fahrenheit for 60 minutes. Allow the cake to cool before serving.

No matter which recipe you choose, the end result will be a delicious and decadent layered pumpkin cheesecake. Enjoy!

The health benefits of no bake layered pumpkin cheesecake

There are many health benefits of no bake layered pumpkin cheesecake! For one, this dessert is packed with nutrients that are essential for good health. Pumpkin is a great source of fibre, vitamin A, and potassium, while cheese is a good source of protein, calcium, and vitamin B12. Additionally, this dessert is low in calories and fat, making it a healthy option for those looking to indulge without feeling guilty.

Another health benefit of no bake layered pumpkin cheesecake is that it is easy to make. There is no baking required, so this dessert can be whipped up in a matter of minutes. This makes it perfect for busy individuals who do not have time to spend in the kitchen.

Finally, no bake layered pumpkin cheesecake is a great option for those who are looking for a dessert that is both delicious and nutritious. Pumpkin and cheese are two flavours that pair well together, and the addition of spices such as cinnamon and nutmeg gives this dessert a festive feel. So if you are looking for a yummy way to celebrate fall, be sure to try no bake layered pumpkin cheesecake!

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