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No-Bake Pumpkin Cheesecake

    Categories:

  • cakes & cupcakes
  • no-bake
  • dessert
  • fall
  • halloween
  • thanksgiving
  • organic light brown raw cane sugar
  • organic powdered raw cane sugar
Prep Time
25 minutes, plus minimum 4 hours refrigeration before serving

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At Florida Crystals® we’re always creating new recipes to help you stay ahead of trends and wow your friends. They’re each made with real ingredients and our organic, homegrown sweetness, and we have something for everyone. Check it out!

Servings

Cinnamon Graham Cracker Crust

  • 3/4 cup graham cracker crumbs 3/4 cup graham cracker crumbs
  • Florida Crystals®Organic Light Brown Raw Cane Sugar 2 tablespoons 2 tablespoons Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter 3 tablespoons melted butter

Cheesecake Filling

  • 1 cup heavy cream, divided 1 cup heavy cream, divided
  • 1 packet (.25 oz.) unflavored gelatin 1 packet (.25 oz.) unflavored gelatin
  • 1 cup Florida Crystals® Organic Light Brown Raw Cane Sugar, packed, divided 1 cup Florida Crystals® Organic Light Brown Raw Cane Sugar, packed, divided
  • 16 ounces (1lb.) cream cheese, softened 16 ounces (1lb.) cream cheese, softened
  • 1 cup 100% pure pumpkin 1 cup 100% pure pumpkin
  • 2 teaspoons vanilla extract 2 teaspoons vanilla extract
  • 2 teaspoons ground ginger 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg 1/8 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves ¼ teaspoon ground cloves
  • 1/8 teaspoon ground allspice 1/8 teaspoon ground allspice

Cinnamon Whipped Cream Topping

  • 1 cup Heavy Cream 1 cup Heavy Cream
  • 2 tablespoons Florida Crystals Organic Powdered Sugar 2 tablespoons Florida Crystals Organic Powdered Sugar
  • ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon

Instructions

Step 1

In a small pot or microwaveable dish, heat ½ cup of the heavy cream just to the boiling point. In small bowl, whisk 1 tablespoon sugar and gelatin together then whisk that mixture into hot cream until gelatin dissolves. Stir in reserved ½ cup cream and set aside to cool to room temperature. In a medium bowl, mix graham cracker crumbs, sugar and melted butter together until well blended. Press crumb mixture into bottom and up the sides of an 8-inch springform pan and set aside. 

Step 2

In mixing bowl, beat cream cheese until whipped. Add remaining sugar and beat until creamy. Beat in pumpkin, vanilla, and spices and beat on medium-high speed for 1 minute until whipped and smooth, scraping down sides of the bowl as needed. Stir in gelatin mixture.

Step 3

Pour filling into prepared crust and smooth top with an offset spatula. Cover the cheesecake tightly with plastic wrap and chill a minimum of 4 hours until set.

To serve:

Whip heavy cream until soft peaks form. Beat in Florida Crystals Organic Powdered Sugar and cinnamon until stiff. Do not overbeat. Use an offset spatula to spread over the top of the Pumpkin Cheesecake or use a piping bag and fluted tip of choice to decorate. Chill until ready to serve.

Chef's Tip


12 - 24 hours is the ideal amount of time to chill the filling to completely set. To unmold, run a hot knife around the inside edge of the pan; then, gently release the springform pan from the cheesecake, Transfer cheesecake to a serving plate.

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