Alright, it’s time again for…
The Lady Behind the Curtain Dessert Challenge gives two ingredients, and bloggers are challenged to come up with a dessert using those two ingredients. My previous challenge entries include Raspberry Peach Napoleons, and Mountain Dew Apple Cinnamon Dumplings.
Well, this month the two ingredients were PUMPKIN and CREAM CHEESE. Mmm… mmm… MMMMM!!!!
A couple weeks ago, I tried these No-Bake Nutella Cheesecakes from Mel’s Kitchen Cafe. Holy. Cow! They were so good!! And, so easy. That got my mind racing…what other types of cheesecake could I make that are this easy?
My answer? Pumpkin.
This was such a perfect decision for me because I don’t actually enjoy pumpkin pie that much. I secretly can’t down a piece unless I have just as much whipped cream on it as I do pie (I guess it’s not a secret anymore…). But cheesecake: now THAT’S a different story! I could eat that stuff until I’m sick! So, I thought that if I make a pumpkin cheesecake I could get the pumpkin flavor I love, while still getting my cheesecake fix 
No-Bake Pumpkin Cheesecake
Ingredients:
Crust:
12 graham crackers
1/4 cup butter, melted
3 Tbs. sugar
Cheesecake:
16 oz. cream cheese, softened
1 cup pumpkin (NOT pumpkin pie filling!)
2 tsp. pumpkin pie spice
1 cup powdered sugar, divided
2 cups heavy whipping cream
2 tsp. vanilla
Garnish: (optional)
1-1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
Directions:
1. Using a food processor, crush the graham crackers into fine crumbs. Yield: 1-1/2 cups crumbs
2. Stir together the graham cracker crumbs, sugar, and butter. Press into bottom of small serving dishes.
3. Using an electric mixer, beat the cream cheese until light and smooth.
4. Mix in the pumpkin, pumpkin pie spice, and 3/4 cup powdered sugar until smooth. Set aside.
5. Using an electric mixer on high speed, mix the heavy whipping cream, 1/4 cup powdered sugar, and vanilla just until it is no longer a flowing liquid.
6. Fold together the pumpkin mixture and the cream mixture until well combined.
7. Spoon over graham cracker crust. Lightly cover and refrigerate for at least 2 hours.
8. To make whipping cream for garnish, using an electric mixer on high, mix the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
9. Top cheesecakes with whipping cream just prior to serving. Enjoy!
Yield: 8 servings
Click below to see all of the wonderful pumpkin and cream cheese desserts for this month’s challenge!!
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My husband is at the store right now. I should call him and have him pick up more pumpkin, cause I am gonna be busy making your recipe (cheesecake is one of my basic fourteen food groups) and many others in the challenge. Thanks for sharing your recipe with us!
Oh my, this looks delicious and the ingredient combo sounds fantastic! I want to dip some apples in there right now!
Oooh, Lori, this sounds terrific! I love the idea of no-bake but still getting a nice dose of crust!
It looks so light and fluffy. Yummy!
What a lovely and quick dessert!
Oh boy, you had me at cheesecake! Looks wonderful!
How can anyone resist a no bake dessert that comes together so quickly and so deliciously put together.
Sounds simply and very tasty.
Quick and easy desserts are a must have in your recipe box.
Nice quick and easy dessert! Stopping by from the challenge!
Looks great to me. I brought my own spoon, Lori!
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This looks amazing! This filling looks good enough to just scoop out of the bowl and eat! Yummo