Tuesday, November 17, 2015

FoodQT : Pumpkin Cheesecake Part 2

I wanted to make a cheesecake with a fall inspiration.  By request, I made a no bake pumpkin cheesecake. Now, I must that this cake came out more like a custard at firstleft overnight to see if it would firm, but did.

Supplies :

15oz of Canned Pumpkin
1 package of softened cream cheese
1 TBSP of pumpkin pie spice
1 TBSP vanilla
1 cup of sugar
1 cup if brown sugar
15oz of heavy whipping creme

1. Beat cream cheese, sugars,spices, and Pumpkin.

2.  In a separate bowl, whip heavy creme and vanilla. To Form stiff peaks.

3. Fold in heavy creme, with pumpkin mix. Mix in gently, and fill onto graham cracker crust. Refrigerate for 2 hours til firm.

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