Can you believe that first day of Fall is next week? You guys, this summer seriously flew by! I guess it pretty much always does though, so I’m not sure why I feel so surprised that the season of leaves changing color, apple and pumpkin desserts and crisp, cool weather is nearly here. I think I’m ready for it though, and of course there are always so many fun fall related things to do, too!
I thought the perfect way to celebrate the arrival of Fall was to share one of my favorite Fall desserts with you all. I kind of had a problem though, because then I had to decide which one to choose! Should I do the Homemade Apple Dumplings that my Mom used to always make when I was a girl? Or maybe our favorite Apple Crisp recipe? Of course there is my Grandmother’s classic apple pie too and the Pumpkin Roll recipe that we made and served at our wedding. Ah, they’re all so good!
But I ended up finally settled on these No Bake Pumpkin Cheesecakes that I started making a couple of years ago. They meet all my requirements for a great dish: they’re quick and easy to make, they look pretty, they’re inexpensive and best of all, they are delicious! I know you all will love them too!
No Bake Pumpkin Cheesecakes
1 c. graham cracker crumbs (about 10 graham cracker squares- half a rectangle)
2 tablespoon butter, melted
1 ½ c. heavy whipping cream + 4 tbsp. sugar*
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon vanilla
½ cup sugar
1 ½ teaspoons pumpkin pie spice
1. Combine graham cracker crumbs and butter. Set aside.
2. Whip heavy whipping cream until slightly thickened. Add 4 Tbsp. sugar and continue to whip until stiff peaks form. This should make about 3 cups of real whipped cream.
3. In separate bowl, beat cream cheese until smooth. Add pumpkin puree, vanilla, sugar and pumpkin pie spice. Mix well. Gently fold in 1 ½ c. of the whipped cream.
4. Assemble cheesecakes by layering graham cracker crumb mixture, pumpkin cheesecake mixture and whipped topping as desired. Cheesecakes will be best if made no more than 1 hour before serving.
Yield: 4 to 6 servings
* If you prefer, you can use 1 small tub of Cool Whip in place of the homemade real whipped cream.
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Recipe adapted slightly from My Baking Addiction