The Best and Easiest No-Bake Pumpkin Cheesecake Just in Time for the Holidays.



The Best and Easiest Pumpkin Cheesecake Just in Time for the Holidays.

This Pumpkin Cheesecake recipe use to come on the back of the Cool Whip lid each year during the holidays. A few years ago they stopped putting it on the lid. Every year I have to chase down the recipe, so I decided to blog it so I always know where it is. This is my families favorite holiday dessert. Hope you enjoy!

4 ounces cream cheese, softened (I soften mine in the microwave)

2 tablespoons sugar or Splenda

1 cup milk

8 ounces whipped topping (I use Cool Whip)

15-ounce can of pumpkin

2 boxes instant vanilla pudding (4 servings each)

½ teaspoon salt

¼ teaspoon ginger

1 teaspoon cinnamon

¼ teaspoon ground cloves

1 teaspoon vanilla

1 ready-made graham cracker pie crust

Directions:

Mix together the cream cheese, the sugar or Splenda, and half of the topping. Blend well and smooth into the pie crust. Mix together the pudding and the milk until the pudding is completely dissolved. Add the pumpkin, the salt, the ginger, the cloves, and the vanilla. You will want to taste the pumpkin mixture to be sure that it is sweet enough. Add more sugar or Splenda if needed. Spread this mixture evenly on the cream cheese mixture. Refrigerate for several hours. Before serving, spread the rest of the whipped topping on top of the pie.

pumpkin cheese cake (no bake)



Ingredients (2 pies)

* 2- 8oz cream cheese, softened
* 1 can (14oz) sweetened condensed milk
* 1 cup 100% pure pumpkin puree
* 1 Tbsp lemon juice
* 1 tsp cinnamon
* 1/4 tsp nutmeg
* 1 pinch ground cloves
* 12 oz Cool Whip
* 14oz box Gingersnap cookies
* 1/2 cup butter, melted


Instructions
Set aside several whole cookies for garnishing. Pulse remaining cookies in food processor until finely ground. Mix ground cookies with melted butter. Press into bottom of two 9inch pie plates (or one pie plate plus 8 individual dishes).
Beat cream cheese with sweetened condensed milk for 5 minutes. Mix in pumpkin, lemon juice, cinnamon, nutmeg and cloves. Fold in Cool Whip.
Pour mixture evenly into pie plates and refrigerate for one to two hours until set and cold. (or serve in a bowl with cookies and fruit) Enjoy!

Pumpkin Spice Rice Krispie Treats
serves 12

3 tablespoons unsalted butter
1/4 cup canned pumpkin puree
1 (10 ounce) bag mini marshmallows plus one cup
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of allspice
Pinch of freshly grated nutmeg
Pinch of kosher salt
6 cups crispy rice cereal

Butter a 9x13-inch baking dish (or a smaller dish — see Note below).

In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.

Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.) Add the puffed rice cereal and stir, using a silicone spatula, until combined.

Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.

• Note: I call for a 9x13-inch dish here, but I often use an 8x11-inch because I like taller treats. Any size in this range should do.
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They all sound grand. I will send them on to people. Thanks for posting them.

the stores have pumpkin flavor
cream cheese
and i wanted to make something
different

so some of these respecies
sounded good

I just seen the cream cheese favors today. I think someone was thinking.

they also have pumpkin spice bagels
and pumpkin spice pudding( and choc)

Those I have not seen. Walmart has the Pumpkin Spiced Creme Filled single serving cakes. They sure looked good to me.

now that sounds good
i dont go to walmart
that often... i guess i should


found the pumpkin bagels
at the bread store

They also have the creme filled rolls like zingers.

This was my Grandmas famous recipe. Very good.

Just finished preparing these. Had to sample one. It was great. Used a 1/3 cup of pumpkin puree, 1 tsp of vanilla, and 1 tsp of cinnamon, pinch of cloves.

cheers!

GRASSHOPPER PIE- Betty Crocker Recipe


1-1/2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
32 large marshmallows
1/2 cup milk
1-1/2 cups chilled whipping cream
1/4 cup creme de menthe
3 tablespoons white creme de cacao
Few drops green food color

Heat oven to 350. Mix crumbs and butter in 9 inch pie pan; press firmly and evenly against bottom and side of pan. Bake 10 minutes.
Cool

Melt marshmallows with milk over low heat, stirring constantly, Chill until thickened.

In chilled bowl, beat cream until stiff, Stir marshmallow mixture to blend; gradually stir in creme de menthe and creme de cacao. Fold into whipped cream. Fold in food color.

Pour into baked crust. Chill at least 4 hours.

Pumpkin Spice Rice Krispie Treats. Is a big hit, I sent the recipe to the recipe club. They all confirmed they love them.

Here is one from my Food Club/Recipe Club. From my friend Donna P. With her permission.



Black Bottom Maple Pumpkin Pie

Pie dough for one 9″ pie crust
1/2 cup of heavy cream
4 ounces bittersweet dark chocolate, chopped
2 cups pumpkin purée, homemade and strained or canned
3/4 cup maple syrup
2 tbsp of clove honey
1/4 tsp of sea salt
2 eggs
2 egg yolk reserve the egg white for meringue
4 ounces softened cream cheese
1 tsp of vanilla
1 tsp of ground cinnamon
1 tsp of ground ginger
1/4 tsp of allspice
1/8 tsp of freshly grated nutmeg
2 tbsp of toffee bits
Whole candied pecans

Preheat oven to 350º F.

Roll out the pie dough and press into the bottom of a 9″ pie plate. Chill until dough is stiff. Using pie weights or dry beans to hold the pie crust down and bake for 10 minutes. Take the pie weight off and bake for an additional 10 minutes. Remove from oven and set aside to cool.

In a small saucepan over medium heat, bring cream just to a boil. Remove from heat and whisk in the chocolate until completely melted. Spread the chocolate into the pre-baked pie crust. Let stand in a cool place to allow chocolate to partially set.

Combine together the purée, syrup, honey and salt together with mixer on medium speed.

Combine in the soften cream cheese. Combine in the eggs and egg yolks and then combine until incorporated. Stir in vanilla, cinnamon, ginger, allspice and nutmeg.

Pour the pumpkin mix slowly over the chocolate. Sprinkle the top with toffee bits.

Bake at 350º F for 60-70 minutes until a knife inserted 1″ from the edge of the crust comes out clean.

Beat the egg whites with 2 tbsp of sugar, until stiff peaks form. Pile the meringue on the pie the last ten minutes of baking, pressing the pecans along the outside edge of the pie for the last 10 minutes of baking. The meringue should be light golden brown. When the pie is done, remove from oven and allow cooling completely. Refrigerate until ready to serve.

SWEET POTATO PIE

8 ounces of cream cheese, softened
1 cup of granulated sugar
3 large eggs
1 large can of mashed yams drained
1 can of sweet condensed milk
1 tsp of pumpkin pie spice
1 tsp of cinnamon
1 tsp of ginger
1 tsp of cloves
1/4 tsp of sea salt
1 tbsp of vanilla
2 (9-inch) deep-dish pie shells
2 tbsp of light brown sugar
1 tbsp of dark brown sugar
1/4 cup of caramel ice cream topping

Preheat the oven to 425°F.

Place the cream cheese in a large bowl and mix on high speed with electric mixer until soft and fluffy. Combine in the sugar and continue to mix on high speed until completely absorbed. Reduce the mixer speed and combine in the eggs, one at a time, until evenly blended.

Combine in the yams, sweet condensed milk, vanilla, salt, pumpkin pie spice, cinnamon, ginger, cloves, brown sugars, and mix until creamy. Pour the filling into the pie shells.

Bake at 425 degrees for ten minutes. Then bake for 35 to 40 minutes at 375 degrees until the edges puff, the crust browns and the custard is set.

Mean while soften the caramel. Remove the pies from the oven and drizzle the caramel over the top of the pie. Return the pies to the oven for 7 to 10 minutes.

Cool the pies completely on a wire rack. Serve garnished with whipped cream if desired.

ULTIMATE CHOCOLATE CHIP COOKIES

2 cups of sweet un-salted butter
2 cups of fine baking sugar
2 cups dark brown sugar
4 eggs lightly beaten
2 tbsp of vanilla Kahlua
4 cups of flour
2 cups of blended cinnamon oatmeal mix
1 tsp of sea salt
2 tsp of baking powder
2 tsp of baking soda
24 oz of chocolate chips (approximately 1 1/2 almost 2 bags)
1-8 oz grated Hershey bar
1 cup of peanut butter chips

Preheat oven to 375°F for 15 minutes before you're ready to bake these cookies.

Sift the flour, salt, baking soda, baking powder,

Everything goes into the same mixing bowl, then mix.

When almost "creamy and smooth" refrigerate for at least 30 minutes.

Use parchment paper, on the cookie sheet.

Using large melon baller place cookie dough on a cookie sheet 3 inches apart.

Then bake about 10 minutes at 375°F.

Strawberries & cream brandy soaked Trifle (A Christmas SPECIAL! Enjoy!

Ingredients:

2 (410g) tins strawberries in syrup, juice reserved
1 (410g) tin strawberry jam
1 cup (250ml) good brandy
2 packets Moir’s Strawberry Jelly (x2 [80g] packets)

One 6 egg sponge cake (See recipe)
1 litre (6 eggs) home-made custard (See recipe)
500ml whipping cream (*Do NOT use a dessert or pouring cream. It will NOT whip)

Almost Gluten free! ...I added 4 capfuls vanilla to taste! I also beat it quickly with electric beater after folding in the corn flour, as I find here & there you do get a few lumps. This sponge rises extremely well!
Victoria Sponge with Berries
This is not a difficult Sponge to make although I would say a stand mixer is almost essential unless you are a very patient hand mixer as it's the lengthy mixing time that really makes this cake. (Allow hand mixer to cool & then continue beating to get the full 10min beating done)
This recipe is adapted from the 'Pinch of Salt Sponge' recipe by Margaret Green in Liz Harfull's The Blue Ribbon Cookbook, a wonderful treasury of recipes, stories and tips from prize-winning country show cooks.
For those that are only mildly gluten intolerant, this cake may still be an option as it only has only two heaped teaspoons (20ml) of flour in it.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:

• 6 large eggs
• 1 cup sugar (*I just use ordinary table sugar because it dissolves being beaten for 10 mins)
• 1 & ½ cups corn flour
• 2 level teaspoon cream of tartar
• 1 level teaspoon bicarbonate of soda
• 20 ml Cake flour
• 15 - 20 ml vanilla essence added to taste (Dependant on how watered down manufacturer in your country makes it!)
Preparation:
1. Preheat oven to 170 degrees Celsius (150 degrees fan-forced).* I do mine on 180 deg C in large bread machine. Grease two 20 inch cake tins with plenty of butter. You may use 2 very deep sponge cake pans or 2 loaf pans
2. Beat eggs and sugar together in free-standing mixer for around 10 minutes. You can use a handheld mixer but set a timer to make sure you mix it for the full 10 minutes (*NO LESS!!!!!!).
3. Meanwhile, sift dry ingredients and then gently fold into the egg mixture, trying not to bash the air out of it while ensuring it is thoroughly mixed.
4. Divide mixture equally into two cake tins and place in the oven, ideally on the same middle rack.
5. Cook for approximately 20-25 minutes or until the tops are brown and the cakes are starting to pull away from the sides of the cake tins.
6. Remove from oven and run a spatula around the cake edges to loosen before turning out onto a clean tea towel to cool. Place the cake tins on top of the upended cakes so that they cool down slowly. Let cakes cool completely.

1) Sift the dry ingredients to make sure you don't get any lumps of bicarb or cream of tartar. These do not taste good!
2) You must mix the eggs and sugar for a good ten minutes. (I always beat just a little extra allowing motor beater to cool off in interim & then beating again) Don't be tempted to shorten this mixing time - it's an essential part of the process.
3) This cake has minimal sugar making it a suitable treat for children or those watching their sugar intake.
4) If you do have a gas oven you could try putting the cake into a cold oven and then turning it immediately on once the cake is inside. This is said to produce an exceptional cake. (May do same in a bread machines because is so small it heats up very rapidly!)


While sponge cake is cooling down, drain strawberries. Divide strawberry syrup into two containers (Half to one, stir both packets of jelly into the one half. Once the other half of the strawberry syrup is boiling, pour the boiling syrup into cooled jelly syrup stirring constantly to dissolve jelly crystals. Once all crystals are dissolved, blend in 1 whole tin of strawberry jam blending in all well. Add 1 cup (250ml) brandy.
Once sponge cake has cooled, gently break up into bite sized pieces with hands into bottom of a very large trifle bowl or you may use very large punch bowl.
Stir all (Jelly, strawberry syrup/juice, jam & brandy) together & pour over sponges gently tossing drier sponges underneath others to soak up juice. Toss in broken up nuts & strawberries, reserving a few for decoration. Set aside.





Custard (It’s also a milk tart filling)
1 litre milk
80 g Corn flour / Maizena
6 large eggs
1 cup (250ml) / 180g of sugar [I just use ordinary table sugar] (Whiz to ribbon stage with eggs & flours)
30-60ml vanilla essence according to taste (Moir’s have watered it down quite badly now!)
15-30ml butter

In a very large bowl heat up 1 litre milk until rolling boil.
Meantime, in a very large bowl positioned on measuring scale, empty in corn flour slowly but carefully, until it measures 90g on scale. Crack 6 whole eggs over corn flour. With electric beaters switched off gently work it in until all corn flour has been incorporated (Don't want corn flour flying all over kitchen). Switch on beaters & beat continuously till all is well blended, with a fluffy frothy smoothness.
As soon as milk reaches rolling boil & with beaters fast running pour in boiling milk whilst beating continuously till all is smooth and incorporated. Put back in microwave oven for 3 minutes. Beat again until smooth & silky. Put back in for another 2-3 minutes. Remove beat again until smooth and you can taste eggs have well cooked in. Add vanilla essence to taste together with butter. Beat until all has been well incorporated. Pour evenly over soaked sponges.

Prepare Whipped Cream Topping:

Whip up 500 ml fresh cream (Must be whipping cream NOT dessert or pouring!)
Add sugar to taste only whilst whipping. Slow beaters down immediately when you notice it just starts to begin thickening. Go slowly until just whipped (Do not over whip!) If you do you will need to add more cream to rectify. So go slow!!!!!!
Add a dash vanilla or brandy to flavour...Whatever you wish!

Swirl over top of trifle & decorate with reserved strawberries & nuts.

Refrigerate & serve chilled or cool! Enjoy!

Wow sounds wonderful.
I will indeed copy this down.