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Pumpkin Cheesecake (NO BAKE)

by on November 24, 2011 in Desserts, Pies November 24, 2011 DessertsPies
See post on Shugary Sweets’s site!
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Level: Easy

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Description

For a quick pumpkin dessert, this cheesecake can be quite versatile. Make individual cups, two pies, or use as a dip with fruit and cookies!

Ingredients

  • 14 ounces, weight Box Gingersnap Cookies
  • ½ cups Butter, Melted
  • 16 ounces, weight Cream Cheese, Softened
  • 1 can (14oz) Sweetened Condensed Milk
  • 1 cup 100% Pumpkin Puree
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • 1 pinch Ground Cloves
  • 12 ounces, weight Cool Whip Topping

Preparation

Set aside several whole cookies for garnishing. Pulse the remaining cookies in a food processor until finely ground. Mix ground cookies with melted butter. Press into bottom of two 9-inch pie plates (or one pie plate plus 8 individual dishes).

Beat cream cheese with sweetened condensed milk for 5 minutes. Mix in lemon juice, pumpkin, 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 for dipping). Enjoy!

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annc on 11.25.2011

I think someone forgot the pumpkin in the recipe. :)

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