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Pumpkin No Bake Cheesecake with Pecan Crust @createdbydiane
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Pumpkin No Bake Cheesecake with Pecan Crust

Servings: 4 -8oz jars
Author: Diane Schmidt - createdbydiane.com

Ingredients

  • Crust:
  • 1/2 cup pecans
  • 1/4 cup graham cracker crumbs
  • 1 tablespoon butter
  • filling:
  • 2-8 pz packages cream cheese room temperature
  • 1 cup pumpkin puree
  • 2/3 cup sugar
  • 1/4 cup heavy cream
  • 2 1/2 teaspoon pumpkin pie spice

Instructions

  • In food processor grind nuts, then add in graham cracker crumbs and butter and grind until fully blended.
  • Place 2 tablespoons in the bottom of each jar.
  • With a mixer and the wire whisk attachment, whip cream cheese until smooth and creamy.
  • Then mix in the pumpkin puree.
  • Add in sugar and mix well.
  • Next pour in heavy cream and whip on high until well mixed and fluffy.
  • Mix in pumpkin pie spice.
  • Place mixture in a gallon plastic bag to fill jars without a mess.
  • Fill jars with pumpkin cheesecake mixture.
  • Top with frosting or whipped cream.
  • Refrigerate for at least 1 hour.

Notes

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.