Pumpkin Pie, Part I: The Untraditional

Don’t go in expecting your normal Philly cheesecake! This is a subtly sweet and tangy dessert, with a mellow pumpkin taste and strong hint of nutmeg. It has a creamy and smooth mouth feel and is a lot lighter and less sugary than your standard dense cake, almost mousse-like, but plenty rich (aka plenty of cream cheese and butter involved). It’s dead easy to make, especially if you buy a pre-made crust, and requires no baking. It may not be the best kid-pleaser, but an interesting and impressive dish, geared for more refined palates.

no-bake pumpkin cheesecake

no-bake pumpkin cheesecake

no-bake pumpkin cheesecake

Easy Spiced Pumpkin Refrigerator Cheesecake

Recipe from Whole Foods

Serves 8

  • 1 cup graham cracker crumbs
  • 1/2 cup (1 stick) butter (4 tablespoons melted, 4 tablespoons softened)
  • 1 cup pumpkin purée
  • 2 (8-ounce) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, sifted
  1. Preheat oven to 400°F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.
  3. In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.

Notes:

 

 

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