Because I was in Central America at this time last year, I have been super excited about the holidays this year.  Even though the cooler weather has just barely made an appearance, I have been in full-blown fall mode, pinning fall recipes and decorations, making chai, and breaking out the scarves and hoodies.

We were invited to a game night for church, and I decided to make my first pumpkin recipe of the season-No Bake Pumpkin Cheesecake.  Josh LOVES anything pumpkin, so I knew that this would be a hit, (even though he thinks that anything mixed with the pumpkin “taints” it, haha).

I found this recipe on Pinterest, but the original calls to make them in individual cups.  Because I didn’t know how many people would be at the party, I adapted it a bit from the original.  It was a huge hit, and I was sad when it was all gone.  🙂

 

No Bake Pumpkin Cheesecake

Ingredients:

For the crust:

1 Sleeve Graham Crackers (I used cinnamon graham crackers)

1/2 Stick Butter (4 Tablespoons), melted

2 Tablespoons Sugar

2 Tablespoons Brown Sugar

For the Filling:

1 8-ounce package Cream Cheese, softened to room temperature

1 15-ounce can Pumpkin Puree

3 Teaspoons Pumpkin Pie Spice (I didn’t have pumpkin pie spice, so I used the spices individually to equal 3 tsp: cinnamon, ginger, cloves, and nutmeg)

1 1-ounce package Sugar Free Cheesecake flavored Instant Pudding Mix

1 14-ounce can Sweetened Condensed Milk

1 16-ounce container Frozen Whipped Topping

2 or 3 Cinnamon Sticks (optional)

 

Instructions

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
2. Press into the bottom of a 13×9 baking dish, covering the bottom of the pan.  Place in refrigerator to set while you are preparing the filling.

3. In a mixing bowl, beat the cream cheese until creamy.

4. Add the pumpkin, pumpkin pie spice, and pudding mix, and beat until completely mixed, scraping down the sides and bottom to ensure that all ingredients are well combined.

5. Add the sweetened condensed milk, and mix until well combined.

6. Use a wire whisk to fold in 2/3 of the tub of whipped topping.

7. Allow the mixture to sit in the refrigerator for about an hour to firm.

8. Spread the filling over the graham cracker crust until it fills the pan.

9. Spread the remaining whipped topping over the pumpkin filling, sprinkle cinnamon over the top, and add the cinnamon sticks to the center as garnish.

Success!