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dessert blogging: no bake pumpkin cheesecake

pumpkin cheesecake

This is the filling. I don’t have a pic of it in the actual pie shell, but that doesn’t matter. I just wanted to get the recipe out here in case you were looking for something quick, easy and delicious to make for tomorrow.

This recipe written by my friend Josh:

No Bake Pumpkin Cheesecake (it rhymes, see what I did there?)

1 9" premade graham cracker pie crust (fuck it, make your own if you want, but I’m way too lazy)
1 lb cream cheese that you’ve let come to room temperature
1 pint heavy whipping cream
1/3 c sugar
2 t lemon juice
1 1/2 c (12 oz) pumpkin pie mix

I’m going easy this week. Seriously. This pie is so awesome and no one needs to know how easy it really is. In a mixing bowl, add the cream cheese and the sugar. Beat these two together for a couple of minutes, until the cream cheese is light and fluffy. Add the lemon juice and stir to incorporate. When that’s all mixed in, add the cream and beat till the mixture is nice and stiff (huhuhuhuh, I said stiff).

Take a quarter or so of the mixture, and put it to one side. Add the pumpkin pie mix to the remaining 3/4 of the batter. In the pie crust, add the plain batter and tap the pan lightly on the counter. This will even out the batter and get rid of any air bubbles. GENTLY pour the pumpkin batter on top of that, and do the tap trick again. This creates a nice multi-layered effect. Put this in the fridge overnight to let it set, and you’re done.

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The recipe made more filling than I needed. So I proceeded to eat the remains with a spoon. It was delicious.

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