Philadelphia No Bake Pumpkin Cheesecake Recipes

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE

PHILADELPHIA No-Bake Pumpkin Cheesecake image

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Provided by My Food and Family

Categories Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
Spoon into crust.
Refrigerate 3 hours or until firm.
Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

NO-BAKE PUMPKIN CHEESECAKE

No-Bake Pumpkin Cheesecake image

Provided by Katie Lee Biegel

Categories dessert

Time 6h20m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 cup crushed gingersnap cookies
1/4 cup melted unsalted butter
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese
One 15-ounce can pure pumpkin puree
1 cup powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
One 9-ounce tub coconut whipped topping (regular can be substituted)
1/4 cup unsweetened coconut flakes
Spray a 9-inch springform pan with cooking spray.

Steps:

For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

NO-BAKE PUMPKIN CHEESECAKE PIE

No-Bake Pumpkin Cheesecake Pie image

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

Provided by Ken Leo Heintzman

Categories Fruits and Vegetables Vegetables Squash

Time 4h10m

Yield 8

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

Philadelphia 3-Step Pumpkin Cheesecake image

This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!

Provided by Maggie

Categories Cheesecake

Time 4h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
2 eggs
1 graham cracker pie crust
1 cup whipped topping, thawed

Steps:

Preheat over to 350 degrees.
Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
Add eggs; beat just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set.
Cool and refrigerate 3 hours or overnight.
Top with whipped topping just before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 420.1, Fat 29.3, SaturatedFat 15.3, Cholesterol 121, Sodium 382, Carbohydrate 33.6, Fiber 0.9, Sugar 23.9, Protein 7.4

NO-BAKE PUMPKIN CHEESECAKE

No-Bake Pumpkin Cheesecake image

It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 package (11.1 ounces) no-bake cheesecake mix
1/3 cup butter, melted
2 tablespoons sugar
3/4 cup milk
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Whipped topping
Additional cinnamon, optional

Steps:

Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.

Nutrition Facts : Calories 259 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 397mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE

PHILADELPHIA No-Bake Pumpkin Cheesecake image

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Provided by Kraft Heinz

Yield 8 servings

Number Of Ingredients 6

Ingredients

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
cup canned pumpkin
cup sugar
tsp. pumpkin pie spice
tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
ready-to-use graham cracker crumb crust (6 oz.)

Steps:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
Spoon into crust.
Refrigerate 3 hours or until firm.
Serve topped with remaining COOL WHIP.

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