Monday, October 15, 2012

No Bake Pumpkin Cheesecake

Last weekend we went to the Half Moon Bay Pumpkin Festival and it sucked. A glorified, overcrowded art & wine festival, it was almost impossible to actually find any 'pumpkin' food, let alone pie or cheesecake. I think I saw 2 signs for the sought after and reason for being there pies but I never actually found the tents.

Leaving with a very strong craving for pumpkin cheesecake, I came across this recipe on facebook. Not quite a cheesecake, since it's no bake, it sure did hit the spot and take like 1/4 the time it would to make a real cheesecake. Plus my lightened & less sugar version hit the spot for my waistline and the Mister's racing figure.

This picture is horrible, I'll try to take another in daylight, if I remember, and Maiyo lets me have a few minutes to do it:-)

No Bake Light Pumpkin Cheesecake
Serves 4

12 Maria Cookies (crushed into crumbs)
1 Tbsp Butter (Melted)
8 oz Light Cream Cheese (Softened)
1 C Pumpkin Puree
1 tsp Vanilla
8 tsp Sugar (Divided)
2 tsp Brown Sugar
2 tsp Pumpkin Pie Spice
1 C Whipping Cream

-Melt Butter in a saucepan then mix in the Maria Cookie crumbs. Divide the crumbs into 4 cups.
-Beat Cream Cheese until smooth then add in Pumpkin, Vanilla, 6 tsp Sugar, 2 tsp Brown Sugar and Spice and mix well.
-In another bowl beat Whipping Cream and 2 tsp Sugar until stiff peaks form.
-Fold Whipped Cream into Pumpkin and combine until mixed.
-Divide Pumpkin Cheesecake filling between the cups.
-Top with Mini Chocolate Chips, extra Whipped Cream or Cookie Crumbs as desired (wait until serving time to add cookie crumbs.)
-Cover with plastic wrap and store in refrigerator for up to 2 days.
-Gluten Free Version: use GF cookies or Chocolate Chips for the bottom layer or leave out all together.

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