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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
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  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
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@idhttps://12tomatoes.com/no-bake-pumpkin-cheesecake/#recipe
headline
nameEasy Pumpkin Cheesecake
descriptionUhh, excuse us for a moment, we have a cake to make...
urlhttps://12tomatoes.com/no-bake-pumpkin-cheesecake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) package frozen whipped topping, thawed, divided
  • 1 8-inch graham cracker crust (homemade or store-bought)
  • 1 cup pumpkin purée
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice, optional
Preparation
  1. In a large bowl or mixer, beat together cream cheese and sugar, then mix in pumpkin purée.
  2. Mix in vanilla extract, cinnamon, nutmeg and allspice, if using.
  3. Gently fold in 2 1/2 cups frozen (thawed) whipped topping until incorporated.
  4. Pour mixture into graham cracker crust and spread into an even layer, then refrigerate for 2-3 hours, or until set.
  5. Serve, garnished with remaining frozen whipped topping, and enjoy!
Uhh, excuse us for a moment, we have a cake to make...
Course:

Recipe adapted from Cupcakes and Tiaras

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Easy Pumpkin Cheesecake

Easy Pumpkin Cheesecake

Servings: Serves 8-10
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) package frozen whipped topping, thawed, divided
  • 1 8-inch graham cracker crust (homemade or store-bought)
  • 1 cup pumpkin purée
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice, optional

Preparation

  1. In a large bowl or mixer, beat together cream cheese and sugar, then mix in pumpkin purée.
  2. Mix in vanilla extract, cinnamon, nutmeg and allspice, if using.
  3. Gently fold in 2 1/2 cups frozen (thawed) whipped topping until incorporated.
  4. Pour mixture into graham cracker crust and spread into an even layer, then refrigerate for 2-3 hours, or until set.
  5. Serve, garnished with remaining frozen whipped topping, and enjoy!