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The ingredients needed to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
- You need For crust:
- You need 2 cups graham crackers crumbs
- Provide 1/2 cup melted butter
- Prepare 1-2 tsp sugar (optional, I don’t add sugar since the crumb is already sweet)
- Prepare For cheesecake filling:
- Get 2 packages cream cheese room temperature (8 oz, each)
- Prepare 2 tbsp gelatin powder (2 envelopes unflavored gelatin powder)
- You need 1 cup boiling water
- Prepare 1/2 cup sugar (or more if you like more sweet)
- Prepare 1 cup heavy cream
- Provide 2 tsp vanilla extract
- Use 2 tsp lemon juice
- Prepare For pumpkin filling:
- Take 1/2 of the cheesecake mixture
- Get 1 cup pumpkin purée
- Provide 1/2 tsp nutmeg powder
- Take 1/2 tsp cinnamon powder
- Take 3-5 tbsp condensed milk (depending on how sweet you like)
- Get For pumpkin jelly:
- Get 1/2 cup of water
- Take 1/2 cup pumpkin purée
- Take 40-50 gr sugar (less or more)
- Get 2 tsp lemon juice
- Get 1 tbsp gelatin powder
- Provide 3 tbsp water
Instructions to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
- 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 another 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🍁🍂🧡🎃
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