The theme of this round of swaps was Thanksgiving desserts. I always supply holiday desserts for my family, and this year, my mother requested an apple pie and a cheesecake. I intended to make my swap recipe, this No Bake Pumpkin Cheesecake from The Wanna Be Cook to serve for dessert.
The little "bun in the oven," however, had other plans. I went into labor the evening of Sunday, November 20th, two weeks before my due date, and my son was born early the next morning. We got home from the hospital Wednesday evening. We opted for a quiet day at home, and my parents brought Thanksgiving dinner to us.
But this recipe turned out to be rather well-timed, as it was super quick and easy to "throw together," and I'll have something to offer guests who come to visit the baby this weekend. This cheesecake is not dense and rich like a baked cheesecake, but rather light and fluffy, but still creamy. The pumpkin flavor is also light, not overpowering. A winner all around!
No Bake Pumpkin Cheesecake
From The Wanna Be Cook
- 8 ounce brick of cream cheese, softened
- ½ cup (4 ¾ ounces) pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup brown sugar
- 8 ounces Cool Whip, thawed
- One Keebler ReadyCrust
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy.
- Add in the pumpkin, vanilla, spices and brown sugar, and beat until combined.
- Add in the Cool Whip and beat until fully incorporated.
- Scrape mixture into graham cracker crust, smooth with an offset spatula, and refrigerate until firm.