-Cream Cheese
-Pumpkin Puree
-All Spice
-Salt
7140- Graham Cracker Crumbs
255004- Graham Cracker Tarts 2.2
13001-Unsalted Butter
33001- Condensed Milk
54435- 50Express Vanilla Flavor
5069- Bettercreme Vanilla
7040- Granulated Sugar
180455- Silicone Mold Round/Oreo 6cav
180160- 50Express 14' Tipless Bags
19098- Tip 1E Drop Flower
GRAHAM CRACKER CRUST
-2 Cups Graham Cracker Crumbs
-1/2 Cup Unsalted Butter
-In a bowl add graham cracker crumbs and butter. Mix together well.
NO-BAKE CHEESECAKE INGREDIENTS
-16oz Cream Cheese Soften (2 Packages)
-1 Cup Pumpkin Puree
-1/2 Cup of Condensed Milk
-1 Tbsp All Spice
-1/2 Tsp Salt
-1 Tsp Vanilla Flavor
-3 Tbsp Granulated Sugar
3/4 Cup Vanilla Bettercreme
PROCEDURE
-Using a whisk attachment
-Mix cream cheese on medium speed for about 1-2 minutes or until fluffy.
-Add pumpkin puree, mix until well combined. Then scrape bowl.
-On low speed incorporate all spice, salt, and vanilla. Mix for 1 minute.
-Add sweeten condensed milk. Mix 1 minute, then scrape bowl.
-Lastly add your whipped cream and mix for 1-2 minutes.
-Pumpkin cheesecake is now ready.
-With a small spoon, fill your round silicone mold with graham cracker crumb. Press down firmly with your spoon to make the crust.
-Fill your pastry bag with pumpkin cheesecake and begin to fill your round silicone mold. Place it in the freezer for 2-4 hours, then remove from mold.
-If you do not want to make the cheesecake using the mold, then we have some already made graham cracker tarts ready to use. All you have to do is fill them with pumpkin cheesecake!
-Place tip 1E in your pastry bag and fill it with vanilla bettercreme.
-Pipe a swirl to the middle of your pumpkin cheesecake. Sprinkle some cinnamon to the top and your no-bake cheesecake is ready.
