So I decided to make a No Bake Pumpkin Cheese Cake. I looked around and decided I know what to do. So i proceeded to wing it.
I placed it in the freezer because I was afraid it would not had harden so to speak. Left it in for a couple of hours and put it in the fridge. Now don’t get me wrong it was delicious and fluffy. Would I’ve been able to put them in cupcake holders yes again placed in the fridge.
I knew how to make No bake Cheese Cake so adding pumpkin purée would just be needed. Well hmm I added to much of something or should of put the purée in a paper towel to eliminate the liquid. But needless to say this was really good.
You have to use 100% purée pumpkin, not pumpkin filling. You have the option of doing your own purée or can it, I chose can.
I will attempt it again but with sweet potatoes, fresh sweet potatoes.
2 packages of Honey Graham Cracker
1 1/2 cups of Melted Butter
2 sticks of room temperature Cream Cheese
1 can of condensed milk
1 teaspoon of vanilla
1 tablespoon of pumpkin spice
1 tablespoon of sugar (optional)
1 can of 100% pumpkin puree
1/2 cup of whipped cream.
You can top it with whipped cream a a dash of cinnamon
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