Pumpkin Pie No-Bake Cheesecake Tarifi

Malzemeler

• 1 (8 ounce) package low-fat cream cheese0.33333334326744 cup white sugar1.5 tablespoons lemon juice1.5 teaspoons vanilla extract1 (15 ounce) can pumpkin puree, divided1 teaspoon ground cinnamon0.5 teaspoon ground ginger0.5 teaspoon ground nutmeg0.5 cup heavy whipping cream1 (9 inch) prepared graham cracker crust

Hazırlanışı

1. Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
2. Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
3. Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
4. Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
5. Chill in the refrigerator until set, 3 to 4 hours.

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