No Bake Pumpkin Cheesecakes

Photo Credit: A Family Feast

Try this recipe for No Bake Pumpkin Cheesecakes, and then make a classic baked cheese cake. Decide which one you like the best. It will be difficult to decide wince the two versions are really quite distinct, and each one has its merits. There are basically two types of cheesecake, the original baked variety which, arguably, is as old as the Greek Olympic Games. Many cultures have some kind of cake made with cheese, and originally sweetened with honey. The second variety of cheese cake is an American version and much more modern, which does not require any baking. That is the variety made here, in this recipe. And there are plenty of ways to make it, and lots of versions to enjoy.

This No Bake Pumpkin Cheesecake gets help from some commercial mixes that make every thing come together more quickly and ensures success from following the recipe instruction. The cheese cake has two or three layers, depending how you want to count them. The base layer is the classic graham wafer. Get some helpers to smash the graham wafers if you buy them whole rather than already crushed. The middle layer is a combination of pudding and whipped topping that creates a light and frothy middle. Here the flavors of pumpkin are brought in with pumpkin puree and pumpkin spices. Pumpkin is a great food to bring more fiber and lots of beta carotene in to your family’s food plan. Plus, it tastes just plain delicious. This layer gets topped with more whipped topping. For the whipped topping, consider making fresh whipped cream, which cannot be topped by any imitator.

This is a quick and easy cake that needs a few hours of refrigeration to bring the flavors together. Make it with the kids, and let everyone enjoy the results. Try this recipe soon.

Nutrition Facts for: No Bake Pumpkin Cheesecakes From A Family Feast
Ingredients: Graham crackers, butter, sugar, brown sugar, cream cheese, pumpkin puree, pumpkin pie spice,instant pudding mix, sweetened condensed milk, frozen whipped topping.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings. * Per Serving: Calories 430, Calories from Fat 225, Total Fat 25.0g 38%, Saturated Fat 15.1g 75%, Cholesterol 77mg 26%, Sodium 395mg 16%, Potassium 336mg 10%, Carbohydrates 46.5g 15%, Dietary Fiber 1.7g 7%, Sugars 33.9g, Protein 7.4g, Vitamin A 148%, Vitamin C 5%, Calcium 19%, Iron 8%

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