I need a really good no-bake pumpkin cheesecake recipe. I'm hoping someone out there knows one. Please help, Thanksgiving is tomorrrow in Canada.
2007-10-06 06:01:03 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Hello:
Go to either one of these food websites and they should have the recipe that you are looking for:
www.kraftfoods.com
or
www.allrecipes.com
2007-10-06 06:22:37 · answer #1 · answered by Anonymous · 0⤊ 0⤋
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.
2007-10-06 17:55:10 · answer #2 · answered by depp_lover 7 · 1⤊ 0⤋
I have a recipe for a Pumpkin Cheesecake that sold at a United Way Silent Auction for $10 (in an 8" square cakepan). But it's one you cook. Let me know if you'd like it anyway.
2007-10-06 13:23:54 · answer #3 · answered by Rli R 7 · 0⤊ 0⤋
yumm my favorite!!
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.
2007-10-06 13:11:04 · answer #4 · answered by Anonymous · 1⤊ 0⤋
I'm not sure where or which cook book its in but I do have a fabulous recipe I will look around this afternoon so I can enter it later this evening or tomorrow if you'd like to check thru here again. It was from a professional shop feel in love with few of their cheese cakes and they gave me one of their holiday cookbooks that year
2007-10-06 13:09:37 · answer #5 · answered by Anonymous · 0⤊ 0⤋