Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Three Layers No-Bake Pumpkin 🎃 Cheesecake. one of my favorites recipe For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients needed to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:

1. You need of For crust
2. Prepare 2 cups of graham crackers crumbs
3. Prepare 1/2 cup of melted butter
4. It’s 1-2 tsp of sugar (optional, I don’t add sugar since the crumb is already sweet)
5. It’s of For cheesecake filling
6. Prepare 2 packages of cream cheese room temperature (8 oz, each)
7. Prepare 2 tbsp of gelatin powder (2 envelopes unflavored gelatin powder)
8. Prepare 1 cup of boiling water
9. You need 1/2 cup of sugar (or more if you like more sweet)
10. Prepare 1 cup of heavy cream
11. Prepare 2 tsp of vanilla extract
12. It’s 2 tsp of lemon juice
13. Prepare of For pumpkin filling
14. Prepare 1/2 of of the cheesecake mixture
15. Prepare 1 cup of pumpkin purée
16. You need 1/2 tsp of nutmeg powder
17. You need 1/2 tsp of cinnamon powder
18. It’s 3-5 tbsp of condensed milk (depending on how sweet you like)
19. You need of For pumpkin jelly
20. Prepare 1/2 cup of water
21. It’s 1/2 cup of pumpkin purée
22. Prepare 40-50 gr of sugar (less or more)
23. Prepare 2 tsp of lemon juice
24. It’s 1 tbsp of gelatin powder
25. It’s 3 tbsp of water

Step to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:

1. For the crust Combine the crumbs, sugar if needed and melted butter. Mix together until combine and pour into springform pan (I used the 9inc pan). Press them into an even layer covering the bottom of the pan. Refrigerated for at least 30 minutes to 1 hour.
2. For cheesecake filling In a medium bowl combine sugar and gelatin then add boiling And stir for 5 minutes or until the gelatin and sugar are completely dissolved. Set aside.
3. In a large bowl beat cream cheese and vanilla extract with mixer until blended and smooth. In another bowl beat the heavy cream with medium speed just until runny soft stage.
4. Gradually fold the cream mixture into cream cheese mixture. Mix well, add lemon juice and the gelatin mixture. Stirring well then divides into 2 equal portion Keep 1 portion of cheesecake mixture into refrigerator for 45 or until thickened, but stirring every 15 minute
5. For the pumpkin filling Using the other portion of the cheesecake mixture then add pumpkin purée, cinnamon, nutmeg, and condensed milk. Stir until blended, then pour evenly into the cru Refrigerator for 30-45 minute Then layers evenly with the other cold cheesecake mixture (makes sure to stirring well until smooth before add it on top of the pumpkin layer). Then refrigerated for another 2 hour
6. Pumpkin jelly layer Mix gelatin with 3 tbsp of Let it sit for 3-5 minute In a small saucepan heat the 1/2 cup of water, sugar, and pumpkin purée. Stirring until vapor appears on the surface and sugar dissolve. Turn off the heat, and strained the pumpkin mixture to avoid any lump. Add the gelatin mixture and stirring until gelatin dissolve. Set asides to cool down.
7. Then pour pumpkin jelly on top of cheesecake layer Refrigerator for another 1 to 2 hours before serving.
8. Then for the final touch you can decorating your pumpkin cheesecake with slices fruits, or toppings with anything as you desire And you can enjoy the refreshing and delicious pumpkin cheesecake on your thanksgiving or Christmas dinner. Enjoy!!
9. HappyCookingBaking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃

So that’s going to wrap it up with this exceptional food Three Layers No-Bake Pumpkin 🎃 Cheesecake. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!