How to Prepare Juicy Three Layers No-Bake Pumpkin 🎃 Cheesecake

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Now that you have finished examining the above article, let's leap to the three layers no-bake pumpkin 🎃 cheesecake recipe. You can have three layers no-bake pumpkin 🎃 cheesecake using 25 ingredients and 9 steps. Here are the steps on how to cook it.

The ingredients needed to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:

1. Get of For crust:.
2. Use 2 cups of graham crackers crumbs.
3. Provide 1/2 cup of melted butter.
4. Get 1-2 tsp of sugar (optional, I don’t add sugar since the crumb is already sweet).
5. Get of For cheesecake filling:.
6. Prepare 2 packages of cream cheese room temperature (8 oz, each).
7. Provide 2 tbsp of gelatin powder (2 envelopes unflavored gelatin powder).
8. Get 1 cup of boiling water.
9. Take 1/2 cup of sugar (or more if you like more sweet).
10. Take 1 cup of heavy cream.
11. Take 2 tsp of vanilla extract.
12. Use 2 tsp of lemon juice.
13. Prepare of For pumpkin filling:.
14. Provide 1/2 of of the cheesecake mixture.
15. Use 1 cup of pumpkin purée.
16. Provide 1/2 tsp of nutmeg powder.
17. Get 1/2 tsp of cinnamon powder.
18. You need 3-5 tbsp of condensed milk (depending on how sweet you like).
19. Get of For pumpkin jelly:.
20. Get 1/2 cup of water.
21. Provide 1/2 cup of pumpkin purée.
22. Use 40-50 gr of sugar (less or more).
23. Provide 2 tsp of lemon juice.
24. Get 1 tbsp of gelatin powder.
25. Get 3 tbsp of water.

Instructions to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:

1. For the crust: Combine the crumbs, sugar if needed and melted butter. Mix together until combine and pour into springform pan (I used the 9inc pan). Press them into an even layer covering the bottom of the pan. Refrigerated for at least 30 minutes to 1 hour..
2. For cheesecake filling: In a medium bowl combine sugar and gelatin then add boiling water. And stir for 5 minutes or until the gelatin and sugar are completely dissolved. Set aside..
3. In a large bowl beat cream cheese and vanilla extract with mixer until blended and smooth. In another bowl beat the heavy cream with medium speed just until runny soft stage..
4. Gradually fold the cream mixture into cream cheese mixture. Mix well, add lemon juice and the gelatin mixture. Stirring well then divides into 2 equal portions. Keep 1 portion of cheesecake mixture into refrigerator for 45 or until thickened, but stirring every 15 minutes..
5. For the pumpkin filling: Using the other portion of the cheesecake mixture then add pumpkin purée, cinnamon, nutmeg, and condensed milk. Stir until blended, then pour evenly into the crust. Refrigerator for 30-45 minutes. Then layers evenly with the other cold cheesecake mixture (makes sure to stirring well until smooth before add it on top of the pumpkin layer). Then refrigerated for another 2 hours..
6. Pumpkin jelly layer: Mix gelatin with 3 tbsp of water. Let it sit for 3-5 minutes. In a small saucepan heat the 1/2 cup of water, sugar, and pumpkin purée. Stirring until vapor appears on the surface and sugar dissolve. Turn off the heat, and strained the pumpkin mixture to avoid any lump. Add the gelatin mixture and stirring until gelatin dissolve. Set asides to cool down..
7. Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving..
8. Then for the final touch you can decorating your pumpkin cheesecake with slices fruits, or toppings with anything as you desires. And you can enjoy the refreshing and delicious pumpkin cheesecake on your thanksgiving or Christmas dinner. Enjoy!!.
9. HappyCooking&Baking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃.

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