date: 2020-11-03T16:55:31.422Z image: https://img-global.cpcdn.com/recipes/cf754d2446b832ba/751x532cq70/three-layers-no-bake-pumpkin-🎃-cheesecake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/cf754d2446b832ba/751x532cq70/three-layers-no-bake-pumpkin-🎃-cheesecake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/cf754d2446b832ba/751x532cq70/three-layers-no-bake-pumpkin-🎃-cheesecake-recipe-main-photo.jpg author: Peter Brady ratingvalue: 4.9 reviewcount: 11348 recipeingredient: - " For crust" - "2 cups graham crackers crumbs" - "1/2 cup melted butter" - "1-2 tsp sugar optional I dont add sugar since the crumb is already sweet" - " For cheesecake filling" - "2 packages cream cheese room temperature 8 oz each" - "2 tbsp gelatin powder 2 envelopes unflavored gelatin powder" - "1 cup boiling water" - "1/2 cup sugar or more if you like more sweet" - "1 cup heavy cream" - "2 tsp vanilla extract" - "2 tsp lemon juice" - " For pumpkin filling" - "1/2 of the cheesecake mixture" - "1 cup pumpkin pure" - "1/2 tsp nutmeg powder" - "1/2 tsp cinnamon powder" - "3-5 tbsp condensed milk depending on how sweet you like" - " For pumpkin jelly" - "1/2 cup water" - "1/2 cup pumpkin pure" - "40-50 gr sugar less or more" - "2 tsp lemon juice" - "1 tbsp gelatin powder" - "3 tbsp water" recipeinstructions: - "For the crust: Combine the crumbs, sugar if needed and melted butter. Mix together until combine and pour into springform pan (I used the 9inc pan). Press them into an even layer covering the bottom of the pan. Refrigerated for at least 30 minutes to 1 hour." - "For cheesecake filling: In a medium bowl combine sugar and gelatin then add boiling water. And stir for 5 minutes or until the gelatin and sugar are completely dissolved. Set aside." - "In a large bowl beat cream cheese and vanilla extract with mixer until blended and smooth. In another bowl beat the heavy cream with medium speed just until runny soft stage." - "Gradually fold the cream mixture into cream cheese mixture. Mix well, add lemon juice and the gelatin mixture. Stirring well then divides into 2 equal portions. Keep 1 portion of cheesecake mixture into refrigerator for 45 or until thickened, but stirring every 15 minutes." - "For the pumpkin filling: Using the other portion of the cheesecake mixture then add pumpkin purée, cinnamon, nutmeg, and condensed milk. Stir until blended, then pour evenly into the crust. Refrigerator for 30-45 minutes. Then layers evenly with the other cold cheesecake mixture (makes sure to stirring well until smooth before add it on top of the pumpkin layer). Then refrigerated for another 2 hours." - "Pumpkin jelly layer: Mix gelatin with 3 tbsp of water. Let it sit for 3-5 minutes. In a small saucepan heat the 1/2 cup of water, sugar, and pumpkin purée. Stirring until vapor appears on the surface and sugar dissolve. Turn off the heat, and strained the pumpkin mixture to avoid any lump. Add the gelatin mixture and stirring until gelatin dissolve. Set asides to cool down." - "Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving." - "Then for the final touch you can decorating your pumpkin cheesecake with slices fruits, or toppings with anything as you desires. And you can enjoy the refreshing and delicious pumpkin cheesecake on your thanksgiving or Christmas dinner. Enjoy!!" - "HappyCooking&Baking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃" categories: - Recipe tags: - three - layers - nobake katakunci: three layers nobake nutrition: 273 calories recipecuisine: American preptime: "PT40M" cooktime: "PT51M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, three layers no-bake pumpkin 🎃 cheesecake. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious. My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! Figuring out how to make all of the pumpkin desserts during Thanksgiving while the turkey is in the oven can be a nightmare. In a medium bowl, beat heavy cream to stiff peaks. A delicious gluten-free vegan pumpkin cheesecake made two ways -- choose no-bake with a nuttier flavor, or the baked version with its golden crust. Three Layers No-Bake Pumpkin 🎃 Cheesecake is one of the most popular of current trending foods on earth. It's easy, it's quick, it tastes delicious. It's appreciated by millions daily. Three Layers No-Bake Pumpkin 🎃 Cheesecake is something which I've loved my entire life. They are nice and they look fantastic. To begin with this recipe, we have to first prepare a few ingredients. You can cook three layers no-bake pumpkin 🎃 cheesecake using 25 ingredients and 9 steps. Here is how you can achieve that. ##### The ingredients needed to make Three Layers No-Bake Pumpkin 🎃 Cheesecake: 1. Take For crust: 1. Make ready 2 cups graham crackers crumbs 1. Make ready 1/2 cup melted butter 1. Get 1-2 tsp sugar (optional, I don’t add sugar since the crumb is already sweet) 1. Get For cheesecake filling: 1. Prepare 2 packages cream cheese room temperature (8 oz, each) 1. Take 2 tbsp gelatin powder (2 envelopes unflavored gelatin powder) 1. Make ready 1 cup boiling water 1. Make ready 1/2 cup sugar (or more if you like more sweet) 1. Make ready 1 cup heavy cream 1. Make ready 2 tsp vanilla extract 1. Get 2 tsp lemon juice 1. Take For pumpkin filling: 1. Get 1/2 of the cheesecake mixture 1. Make ready 1 cup pumpkin purée 1. Prepare 1/2 tsp nutmeg powder 1. Get 1/2 tsp cinnamon powder 1. Make ready 3-5 tbsp condensed milk (depending on how sweet you like) 1. Take For pumpkin jelly: 1. Get 1/2 cup water 1. Prepare 1/2 cup pumpkin purée 1. Get 40-50 gr sugar (less or more) 1. Take 2 tsp lemon juice 1. Prepare 1 tbsp gelatin powder 1. Take 3 tbsp water Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Whether you make the full sized cheesecake or little single serve minis, this no bake pumpkin cheesecake will be a new family favorite! To serve, divvy up the whipped cheesecake between individual glasses, top with more whipped cream, sprinkle with graham cracker crumbs, and top with a dash of ground cinnamon. The No-Bake Pumpkin Cheesecake is the perfect fall dessert. ##### Steps to make Three Layers No-Bake Pumpkin 🎃 Cheesecake: 1. For the crust: Combine the crumbs, sugar if needed and melted butter. Mix together until combine and pour into springform pan (I used the 9inc pan). Press them into an even layer covering the bottom of the pan. Refrigerated for at least 30 minutes to 1 hour. 1. For cheesecake filling: In a medium bowl combine sugar and gelatin then add boiling water. And stir for 5 minutes or until the gelatin and sugar are completely dissolved. Set aside. 1. In a large bowl beat cream cheese and vanilla extract with mixer until blended and smooth. In another bowl beat the heavy cream with medium speed just until runny soft stage. 1. Gradually fold the cream mixture into cream cheese mixture. Mix well, add lemon juice and the gelatin mixture. Stirring well then divides into 2 equal portions. Keep 1 portion of cheesecake mixture into refrigerator for 45 or until thickened, but stirring every 15 minutes. 1. For the pumpkin filling: Using the other portion of the cheesecake mixture then add pumpkin purée, cinnamon, nutmeg, and condensed milk. Stir until blended, then pour evenly into the crust. Refrigerator for 30-45 minutes. Then layers evenly with the other cold cheesecake mixture (makes sure to stirring well until smooth before add it on top of the pumpkin layer). Then refrigerated for another 2 hours. 1. Pumpkin jelly layer: Mix gelatin with 3 tbsp of water. Let it sit for 3-5 minutes. In a small saucepan heat the 1/2 cup of water, sugar, and pumpkin purée. Stirring until vapor appears on the surface and sugar dissolve. Turn off the heat, and strained the pumpkin mixture to avoid any lump. Add the gelatin mixture and stirring until gelatin dissolve. Set asides to cool down. 1. Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving. 1. Then for the final touch you can decorating your pumpkin cheesecake with slices fruits, or toppings with anything as you desires. And you can enjoy the refreshing and delicious pumpkin cheesecake on your thanksgiving or Christmas dinner. Enjoy!! 1. HappyCooking&Baking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃 To serve, divvy up the whipped cheesecake between individual glasses, top with more whipped cream, sprinkle with graham cracker crumbs, and top with a dash of ground cinnamon. The No-Bake Pumpkin Cheesecake is the perfect fall dessert. A rich and creamy layer of pumpkin-y goodness sits on a sweet and crunchy base of nuts and dates. This vegan and no-bake dessert is guaranteed to please at your next holiday gathering! The BEST no-bake pumpkin cheesecake recipe! So that is going to wrap this up for this exceptional food three layers no-bake pumpkin 🎃 cheesecake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!