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Thursday, December 19, 2013

No Bake Pumpkin Cheesecake with Pumpkin Cream cheese Frosting

This delicious recipe will earn you much love from your friends and family. Enjoy Your Cheesecake with Friends
What you Need:

1 1/2 cups of crushed gingersnap cookies (fine crumbs), plus extra to sprinkle lightly on top for garnish
3 tbsp melted butter
2 tbsp sugar
8 oz cream cheese, softened
1 cup sour cream
1 cup pumpkin puree
1 1/2 cups mini marshmallows
4 tbsp butter
2 tbsp sugar
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract

Pumpkin Cream Cheese Frosting
8 oz. cream cheese
1 cup butter
10 cups powdered sugar
3 teaspoons pumpkin pie spice
6 tablespoons milk

How to Make it:

Preheat oven to 350 degrees F.
Combine the gingersnap crumbs with the sugar and melted butter. Press evenly into the bottom of a 9" spring-form cheesecake pan.
Bake for 5 minutes then remove from oven and set aside to cool.


In the bowl of your stand mixer, beat the cream cheese until light and fluffy. Add the sour cream and pumpkin and mix until combined.
Meanwhile in a small saucepan over medium high heat melt the butter. Add the marshmallows to the butter and stir until the marshmallows melt evenly.
With the beater going, slowly add the marshmallow to the cheesecake mixture. Add the sugar, pumpkin pie spice and vanilla, mix until combined, scraping down sides of bowl.
Pour into the prepared crust and spread out evenly.
Chill in fridge for a minimum of 4 hours.

Pumpkin Cream Cheese Frosting

Once the Pumpkin cheesecake is fully chilled, make the frosting.
Beat cream cheese and sugar then add powdered sugar, pumpkin pie spice and the milk, only one tablespoon at a time until it is fully blended together and fluffy. (Add up to 6 tablespoons until desired consistency)
Spread the frosting over Cheesecake, you may sprinkle with extra crumbs if you like and Enjoy

1 comment:

  1. I came over from My Recipe Magic, this sounds great. We love cheesecake and we love pumpkin. This looks easy to whip up. Thanks for a great recipe.