No Bake Icebox Pumpkin Cheesecake
No Bake Icebox Pumpkin Cheesecake
"Delicious graham cracker crust with a pumpkin cheesecake filling, that's topped with whipped cream. It's a dessert that's perfect for holiday gatherings and simple and easy to make" - Chef Keoni Chang, Chief Food Officer
Ingredients
- 2 packages Cream Cheese (8oz.)
- 1 cup Canned Pumpkin
- 0.5 cup light brown sugar
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 0.75 cup heavy cream
- 1 Ready-to-use graham cracker crumb crust
Instructions
- Whip the heavy cream until stiff peaks form. Reserve.
- Beat cream cheese until smooth. Fold in the pumpkin, sugar and pumpkin pie spice and mix until blended. Add some of the whipped cream to the mixture first, then gently fold in the rest of the whipped cream.
- Spoon mixture into crust. Refrigerate overnight or for a minimum of 8 hours.
- Serve slices topped with extra whipped cream.
- Optional: To dress up the pie, garnish the whipped cream topping with cinnamon and crushed ginger snap cookies, nuts or caramel sauce.
Notes
Optional Toppings: Crushed pecans, cinnamon, gingersnap or other cookies, caramel sauce
YOUR OWN NOTES
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