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Sunday, October 26, 2014

Chew on This | No Bake Pumpkin Cheesecake with Toasted Sugared Pecans

Just a quick hello today.


Trick-or-Treat will begin here in the next hour. Yes, it's Oct. 26th. Yes, it's the middle of the day. Yes, I had no idea Trick-or-Treat was happening this early until Friday. Yes, the kids do not have the costumes I ordered, since they are arriving tomorrow. Yes, The Husband ran to the store yesterday to raid the candy aisle for treats to pass out (no tricks here).

No biggie. It's a gorgeous, gorgeous day out. We have candy. The kids rummaged through our dress up basket and created adorable costumes (we'll be doing this from now on!). And of course, I should have known our township recognizes that practically every neighborhood around has no sidewalks and no street lamps so, safety first. We agree.

Now, to costume up my two ghouls. Have a great Sunday!!


Here's our recipe:

No Bake Pumpkin Cheesecake

1 (8 ounce) package cream cheese, softened
1/2 C granulated sugar
1 C pumpkin puree
1 t vanilla
1 1/2 t cinnamon
1/4 t nutmeg
pinch clove
1/2 C heavy cream
1 T granulated sugar
1/2 C crushed graham crackers
2 T butter, melted

Optional garnish:
1 C pecans
1 T butter
1T sugar
1 t salt

8" round spring form pan

In a large mixing bowl, beat softened cream cheese and 1/2 C sugar until well blended. Add in your pumpkin, vanilla, cinnamon, nutmeg, and clove, and mix until combined. In a separate bowl, whip your heavy cream, streaming in the 1 T of sugar while whipping, until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

In the bottom of your spring form, stir together your crushed graham crackers and melted butter. Press your crust into the bottom of the pan. Spoon your cheesecake mixture onto the crust and smooth out. Cover and place cheesecake into the refrigerator to set up a bit (several hours or over night). Garnish with toasted pecans, slice and serve. Enjoy!

Optional garnish:
Place pecans, butter, sugar, and salt into a microwave safe bowl. Microwave on high in 30 second intervals until butter is melted. Stir to coat all the pecans and place pecans onto a small cookie sheet. Place cookie sheet into a 350℉ preheated oven. Allow the pecans to bake for 5-7 minutes, or until toasty. Remove from oven and allow the pecans to cool completely before chopping and sprinkling over the cheesecake.

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