Pumpkin No Bake Cheesecake with Pecan Crust
Serves: 4-8oz jars
  • Crust:
  • ½ cup pecans
  • ¼ cup graham cracker crumbs
  • 1 tablespoon butter
  • filling:
  • 2-8pz packages cream cheese (room temperature)
  • 1 cup pumpkin puree
  • ⅔ cup sugar
  • ¼ cup heavy cream
  • 2½ teaspoon pumpkin pie spice
  1. In food processor grind nuts, then add in graham cracker crumbs and butter and grind until fully blended.
  2. Place 2 tablespoons in the bottom of each jar.
  3. With a mixer and the wire whisk attachment, whip cream cheese until smooth and creamy.
  4. Then mix in the pumpkin puree.
  5. Add in sugar and mix well.
  6. Next pour in heavy cream and whip on high until well mixed and fluffy.
  7. Mix in pumpkin pie spice.
  8. Place mixture in a gallon plastic bag to fill jars without a mess.
  9. Fill jars with pumpkin cheesecake mixture.
  10. Top with frosting or whipped cream.
  11. Refrigerate for at least 1 hour.
I used buttercream frosting with a small amount of pumpkin pie spice added and piped the rose with a 2D tip. The lids fit on the jars with the frosting.
Recipe by Created by Diane at https://www.createdby-diane.com/2015/10/pumpkin-no-bake-cheesecake.html