Recipe of Baked Vs Unbaked Cheesecake

No-Bake Pumpkin Cheesecake Pie

And if you're using a cheesecake water bath, which i always recommend, your springform pan could leak.

Recipe Summary No-Bake Pumpkin Cheesecake Pie

This was my first attempt at a recipe on my own and it was incredible.

Ingredients | Baked Vs Unbaked Cheesecake

10 ounces pumpkin pie filling

8 ¾ ounces cream cheese (at room temperature)

2 cups frozen whipped topping, thawed and divided

1 cup confectioners' sugar

1 (9 inch) prepared shortbread pie crust

Directions

Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.

Refrigerate pie until the filling is set, 4 to 6 hours.

Cook's Note:

For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.

For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream.

When it is in the process of mixing and setting, it is very sweet, but as it chills it begins to settle down, and the pumpkin flavor bleeds through.

Info | Baked Vs Unbaked Cheesecake

prep: 10 mins additional: 4 hrs total: 4 hrs 10 mins Servings: 8 Yield: 1 9-inch pie

TAG : No-Bake Pumpkin Cheesecake Pie

Fruits and Vegetables, Vegetables, Squash,

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