Pumpkin Cheesecake Delight (No-Bake)

pumpkin cheesecake

 

This pumpkin cheesecake delight truly is a delight – because it is easy and it is delicious. I mixed it up one evening and little Miss, who visits sometimes, could not wait to lick those beaters! She hung around the kitchen waiting and waiting.

The next day, I served it to guests. My eighty-year-old neighbor asked for seconds. When I asked how large a piece he wanted, he said, “Make it a big one!” so I knew exactly what he thought about this. Since he’s more of a meat and potatoes person, I knew it was a winner.

pumpkin cheeseccake

Instead of spreading the mixture evenly, I flicked the top with a spatula.

I suppose you could add some ginger snaps instead of graham crackers to the crust, but what I made worked fine for us. When you’ve got some leftover pumpkin in the fridge and some cream cheese just waiting to be used, make this recipe. It comes together so easily and there is no baking time involved.

Your kids will be begging to lick the beaters, too!

pumpkin cheesecake

Pumpkin Cheesecake Delight (No-Bake)
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
 
This no-bake cheesecake is so easy to make - and guarantees happy tummies at the end of the meal. I had kids begging to lick the beaters and was glad I had enough "licking" to go around.
Ingredients
  • 1 package graham crackers (I am partial to Honey Maid)
  • ¼ - ½ cup butter
  • 8 oz. cream cheese (or 12 oz. if you like cream cheese)
  • 1½ cups sugar (I used 1 cup brown sugar and ½ cup white sugar)
  • 1½ cup cooked pumpkin (or 1 cup pumpkin if you like less pumpkin)
  • ½ tsp. pumpkin pie spice (or you could add ¼ tsp. nutmeg and ¼ tsp. cloves)
  • 1 tsp. cinnamon
  • 2 cups Cool Whip (I use generic brands) OR you can whip up your own cream and use that instead.
Instructions
  1. Crush graham crackers (I use a blender)
  2. Melt butter in microwave
  3. Mix graham cracker crumbs and butter together, being careful no to all too much butter. You want the crumbs to stick together but not too wet.
  4. OPTIONAL: bake at 350 for 5 minutes to help crumbs hold together. (I don't).
  5. Put graham cracker crumb mixture in a 9 x 9 inch pan
  6. OPTIONAL: bake crumb mixture at 350 for 5 minutes to help crumbs stick together more. (I don't).
  7. Mix together cream cheese and sugar
  8. Add pumpkin and spices
  9. Mix in Cool Whip and stir until completely blended
  10. Pour over the crumbs.
  11. Refrigerate until ready to serve.
  12. Cut into 12 even slices
  13. Serve with a dollop of whipped cream (or Cool Whip)

 

Pumpkin Torte

 

pumpkin

It’s that time of year: pumpkins and mums, apples and spices. Time for pumpkin desserts! Dave and I were served this delightful pumpkin dessert when we visited folks in Eureka, Nevada. Marian brought it to her sister’s house for lunch, and I had to have the recipe.

It came from her family cookbook, so I don’t know who really gets the credit. She graciously gave me the recipe.

Then, of course, I had to make it.  I started by just doing the first two layers, and then put it in the refrigerator.  I was going to be out of town, so I needed to have less to do when I got back. A few days later, I did the additional top layers. It worked well for me and for my schedule.

. Both old and young alike enjoyed the dessert. I’m sure you will, too!

pumpkin

I forgot to take a picture before half of it was eaten!

 

Pumpkin Torte
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
A pumpkin torte made in four layers - well worth the time and effort. You can make the first two layers one day and finish the rest when you're ready to serve.
Ingredients
  • LAYER ONE:
  • 2 cups graham cracker crumbs
  • ⅓ cup sugar
  • ½ cup butter
  • LAYER TWO
  • 2 eggs
  • ¾ cup sugar
  • 8 oz. cream cheese
  • LAYER THREE
  • 2 (3.4 oz.) boxes instant vanilla pudding
  • ¾ cup milk
  • 2 cups pumpkin
  • ½ tsp. cinnamon
  • 1 cup cool whip
  • LAYER FOUR
  • 2 cups cool whip
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cloves
Instructions
  1. Mix Layer ONE and put into a 9 x 13-inch pan
  2. Mix Layer TWO and pour over the crust.
  3. Bake at 350 for 20 minutes. Cool
  4. Mix together Layer THREE and chill for a few minutes
  5. Then put layer three on top of baked layer
  6. Mix Layer FOUR together and spread over the top.
  7. Chill until ready to serve.

pumpkin torte

Pumpkin Cheesecake

For any season, this pumpkin cheesecake is a hit. Especially over the holidays, this dessert will add a flair to your table.

Fix this a day or two ahead and save time for later when you will be busy in the kitchen.

I was introduced to this recipe by my friend Anna, who offered to bring a dessert to our Thanksgiving dinner. We’d invited her family to help fill our table for Thanksgiving because over half of our kids were out of the country or in other states.

One thing I’ve learned, when I’m inviting guests, is that if they offer to bring something, say “Yes!” We had the usual turkey and all the fixings. Anna offered to bring a broccoli salad.  Of course, I said “Yes.”

Then she said she’d like to bring a pumpkin cheesecake.  She knew we had another family we were inviting for that day. It was really easy to say “Yes” to that offer as well! We only had thirteen at our table that day because one person had to work longer than planned and one of my gang was upstairs in bed with the flu, so there was plenty to go around.

(I was really grateful that she left a few pieces here when she packed up her family and food to go home.) Here’s the recipe. I hope you’ll enjoy it as much as we did.

Pumpkin Cheesecake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
A delicious pumpkin dessert that adds the flair of cheesecake. Make it ahead and save time for later.
Ingredients
  • 1½ cups graham cracker crumbs
  • 2 Tbsp. sugar
  • 2 tsp. pumpkin pie spice
  • 15 oz. pumpkin, canned
  • 32 oz. cream cheese
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 5 eggs
Instructions
  1. Mix crumbs, sugar, and margarine in bottom of greased pan. Springform works best.
  2. Bake 8-10 minutes.
  3. Remove from oven and let cool 5 minutes
  4. Mix pumpkin, flour, and spice, then set aside
  5. Beat cream cheese well, then add sugar.
  6. Add eggs, one at a time
  7. Mix together both pumpkin and cream cheese mixture
  8. Bake for 1½ hours or until cheesecake is set
  9. Garnish with whipped cream if desired
  10. Keep refrigerated

 

Cake Mix Cookies

Any flavor will do.  Do you want chocolate or strawberry?   Or would you prefer lemon or pumpkin? Perhaps you’d like to try pineapple.  Take your pick. Switch up the flavors by the seasons.  This recipe is so easy and is guaranteed to have folks coming back for more.

My neighbor brought these cookies to our end-of-the-summer bash (the night we had 62 folks counting babies join us to celebrate).  It was a hot, humid evening, and those under thirty  had to eat outside on the deck.  Carol came with watermelon that she’d signed up to bring.  She also showed up w ith a tray of these cookies, and they were a hit. Before the evening was over, I was instructed by my youngest to get this recipe.  So I did.  The cookies photoed here are chocolate and lemon.  I have yet to try other flavors, but you can be certain I will.

All you need is a box of cake mix of your choice.  It doesn’t have to be a brand name.  Pick up whatever is on sale.  Add 2 eggs, 1/2 cup vegetable oil, and 1 Tablespoon water.  Mix together, roll into balls or scoop with an ice cream scoop and roll into confectioner’s sugar.  Bake at 350 for 8-10 minutes.  Co0l – and enjoy!

Cake Mix Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Mixing up a batch of cookies has never been this easy. With a cake mix for starters, all you need is three other ingredients.
Ingredients
  • 1 box cake mix - your choice of flavor
  • 2 eggs
  • ½ cup vegetable oil
  • 1 Tbsp. water
  • Confectioners' sugar
Instructions
  1. Mix cake mix, eggs, vegetable oil and water together until smooth
  2. Shape dough into balls and roll in confectioners sugar
  3. Place on slightly greased cookie tray
  4. Bake at 350 for 8-10 minutes