Recipes
No-Bake Pumpkin Pie Cheesecake

No-Bake Pumpkin Pie Cheesecake | Recipe

Rating:

0 % of 100

(0) Rate the recipe

No-Bake Pumpkin Pie Cheesecake | Recipe

Name: No-Bake Pumpkin Pie Cheesecake
Cook time: 30 min
Yield: 12 Personen
Ingredients: 250 g ginger biscuits; 50 g butter; 2 pinches Pumpkin Pie Spice; 250 ml whipping cream; 250 g cream cheese; 450 g pumpkin puree; 125 g icing sugar; 1 sachet agar agar (for 500 ml); 3 pinches Pumpkin Pie Spice

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

30 min

Rising / Brew Time:

750 min

Difficulty:

Medium

Servings

Ingredients

For the base:
250 g

ginger biscuits
50 g

butter
2 pinches

Pumpkin Pie Spice
For the filling:
250 ml

whipping cream
250 g

cream cheese
450 g

pumpkin puree
125 g

icing sugar
1 sachet

agar agar (for 500 ml)
3 pinches

Pumpkin Pie Spice

Method

For the base, melt the butter. Crumble the biscuits and mix with the butter. Line a rectangular baking dish (28 cm) with baking paper. Spread the biscuit base in the baking dish, press down firmly and chill in the freezer for 30 minutes.

For the cream, whip the cream with a hand mixer on high speed until stiff and chill.

Heat 4 tbsp pumpkin puree in a saucepan and mix with the agar agar. Bring to the boil and simmer for 3 minutes.

Pour the remaining pumpkin puree into the saucepan, stir and return the mixture to a cold bowl.

Add the cream cheese, icing sugar and Pumpkin Pie Spice, and whisk until creamy. Fold in the whipped cream and spoon the mixture into the baking dish.

Cover the cake with cling film and refrigerate overnight, or at least 12 hours.

Nutritional information: (Per serving)

Calories
257 kcal

Carbohydrates
24 g

Protein
5.5 g

Fat
15 g