Pumpkin Cheese Cake Recipe?

Question

I am looking for an easy recipe for pumkin cheese cake, preferably a "no bake". Thank you.

Answer 1

Ingredients:
8 ounces cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
8 ounces whipped topping
1 graham cracker crust (9-inch size)


Directions:

Beat first four ingredients with mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Chill 3 hours or overnight. Garnish as desired.

Answer 2

PHILADELPHIA® No-Bake Pumpkin Cheesecake


Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 tsp. pumpkin pie spice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)


BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Answer 3

No-Bake Cheesecake Pumpkin Pie
1 8-inch ready-made graham cracker crust
1 (8 ounce) package cream cheese, softened
2 1/2 cups whipped topping, divided
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup milk
1 1/2 cups 100% pumpkin puree (not the pie mix)
2 teaspoons pumpkin pie spice
In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, Confectioners' sugar, and Vanilla extract, Beat until smooth. Spread evenly over crust.
In a large mixing bowl combine: Pudding, Milk, Pumpkin puree, Pumpkin pie spice, and 1 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1/2 cup of whip topping. Put it in a pastery bag and decorate the top with the whip cream. Chill at least 1 hour before serving.
http://www.recipezaar.com/26407

No-Bake Pumpkin Cheesecake
http://www.thatsmyhome.com/cheesecake/no-bake-pumpkin-cheesecake.htm
http://holidays.cdkitchen.com/recipes/recipetemplate.php?mid=45457&email=1&scale=10

Answer 4

Here is a recipe for no bake pumpkin cheesecake!

No Bake Pumpkin Cheesecake
1 pkg. (8 oz.) cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) whipped topping, thawed, divided
1 Graham Pie Crust (6 oz.)

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

I hope this helps!! Good luck!!

I found a couple more that looked easy and good!

EASY PUMPKIN CHEESECAKE

10 1/2 or 12 1/8 oz. pkg. no-bake cheesecake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. cloves
3/4 c. milk
3/4 c. pumpkin
1/2 tsp. vanilla
Whipped cream

Prepare the graham cracker crust in the cheesecake mix according to package directions. Press into a 9 inch pie plate (if desired, use already made graham cracker crust). Chill in freezer while preparing filling. In small mixer bowl combine cheesecake filling mix, cinnamon, nutmeg and cloves. Add milk, pumpkin and vanilla. Beat at low speed until blended. Beat 3 minutes at medium speed. Pour mixture into crust. Chill at least 1 hour. Garnish with whipped cream and cinnamon if desired. Let stand 5 minutes before serving.

FROZEN PUMPKIN DESSERT

1 (11 oz.) pkg. no bake cheesecake mix
1/4 c. butter, melted
1 qt. butter pecan or vanilla ice cream, softened
3/4 c. milk
3/4 c. canned pumpkin

Combine graham cracker crumbs from cheesecake mix with butter. Press into bottom of 9"x13" pan. Spread ice cream over crust. Put in freeze. Combine cheesecake filling mix and milk. Beat until blended. Add pumpkin and beat 3 minutes. Spread over ice cream. Freeze 3 to 4 hours. Can be served with chopped nuts.

Good luck!!

Answer 5

I'm sure you can find 'no bake' recipes at Kraft. Adding uncooked pumpkin to a no bake cheesecake, imo opinion - is adding insult to injury. Try a pumpkin roll - Libby's - or pick up a pie from the market or Marie Callendar's.

Answer 6

No-Bake Pumpkin Cheesecake

1 pkg. (8 oz.) Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Graham Pie Crust (6 oz.)

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

Spoon cream cheese mixture into crust.

Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

No-Bake Pumpkin Cheesecake
Low Sugar Recipe!

Crust:
1 1/2 cups graham cracker crumbs
1/2 cup butter
1/4 cup Splenda (or regular sugar)

Filling:
1 1/2 cups solid pack pumpkin (not pie filling)
12oz. low-fat cream cheese
1 1/2 cups plain or french vanilla Cool Whip
1/4 cup Splenda(or regular sugar)
2-3 Tbls. sugar free Jello
1 small instant pudding mix - cheesecake or vanilla flavor
2 Tbls. pumpkin pie spice (more or less to taste)



CRUST:
Mix all together and press into a 9-inch pie pan.

You may bake the shell in a 400 degree F. oven for 8-10 minutes if you wish.

Cool.

NOTE: if you're not watching your sugar you can use a ready made graham cracker crust.

FILLING:
Blend all filling ingredients with mixer and spread into pie shell.

Refrigerate 1-2 hrs.

Top with additional Cool Whip.

ENJOY!

This recipe is a great low sugar recipe. The Cool Whip is VERY low in sugar and fat, and using Splenda makes it perfect for diabetics. I gave this to friends who frowned at sugar-free desserts and they were amazed when I told them. I ended up making 3 more for friends who wanted one for the holidays.

NO BAKE PUMPKIN "CHEESECAKE"

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Tofu
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Almond butter
2 tb Water
6 oz Graham crackers
2 c Pumpkin, cooked & pureed
1 pk Silken tofu, firm
2/3 c Maple syrup
1/4 c Almond butter
1 tb Pumpkin pie spice
1 c Water
1 1/2 tb Agar powder

Lightly oil a 12" springform pan & seet aside.

Mix together almond butter & water. Set aside. Grind
graham crackers in a food processor into fine crumbs.
Transfer to a large bowl & mix in the prepared almond
butter-water mixture until coarse crumbs are formed.
Press firmly into bottom of prepared pan & set aside.

Puree pumpkin, tofu, maple syrup, almond butter &
spice. Set aside. Meanwhile, simmer water & agar in a
small saucepan for 3 to 5 minutes, whisking
constantly. Immediately add to pumpkin mixture &
blend until smooth.

Pour this mixture into the waiting crust & smooth the
top. Chill overnight.

EASY PUMPKIN CHEESECAKE

1 (11 oz.) pkg. no-bake cheesecake (including filling and graham cracker
crumbs for crust)
1 c. canned pumpkin (not pumpkin pie filling)
1 to 2 tsp. pumpkin pie spice
Whipped cream

Follow package directions to make crust, but use a 9 inch square pan. Save some of the crumbs and use as a garnish on top of completed cheesecake.
For Filling: Pour 1 cup cold milk in a bowl; add the pumpkin and spice. Beat vigorously with a large wire whisk until well blended. Pour filling into pan on top of crust. Sprinkle with reserved crumbs. Refrigerate overnight to allow filling to set. Cut into squares, then remove from pan with a spatula. Top with whipped cream.