No-Bake Pumpkin Cheesecake2012-11-08
- Yield : 1 pie
- Servings : 12
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 2:40 h
Creamy cheesecake, a shortbread crust, and the classic flavors of Fall. Is it cheesecake or is it pumpkin pie? We’re not sure, but we do know that it’s absolutely delicious! Creamy Mascarpone cheese is used instead of cream cheese to keep the sodium low.
- 2 8-ounce containers mascarpone cheese
- 1/4 cup water
- 1 envenlope unflavored gelatin
- 1/4 cup light sour cream
- 1 tablespoon heavy cream
- 1/3 cup granulated sugar
- 1 15-ounce can pumpkin puree
- 8 ounces of light frozen whipped topping
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/2 cup unsalted butter
- 1/4 cup powdered sugar
- 1 cup all-purpose white flour
- 1/2 cup minced walnuts
To make crust, cream together the butter and powdered sugar. Add flour and walnuts and combine until well-mixed. Form the dough into the bottom of a deep 9-inch greased pie pan. Pierce holes in the bottom of the crust with a fork. Bake at 350°F for 10 minutes. Allow to cool.
Beat together Mascarpone cheese, sour cream, and heavy cream. Add sugar and spices. Mix in the pumpkin puree.
Mix gelatin with 1/4 cup water and stir until dissolved. Quickly add gelatin to the cheese and pumpkin mixture. Gently fold in the whipped topping.
Pour cheese and pumpkin filling into the crust. Allow to chill for at least 2 hours before serving.
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This information is per serving.
Total Fat31.3 g
Saturated Fat17.1 g