November 24, 2009
Dessert dilemma solved: try this no-bake pumpkin cheesecake

pumpkin cheesecake.jpgStill looking for a Thanksgiving dessert recipe?

Try this one from the folks at Whole Foods Market. It's user-friendly and the ingredient cost is cheaper than a store-bought version, according to a Whole Foods news release.

Plus you get the bragging rights of having made a homemade dessert.

Follow the link below to get the recipe.

Spiced pumpkin cheesecake

Prep time:
about 10 minutes
Cook time: 6 hours (inactive)
Serves: 8
This recipe is courtesy Whole Foods Market.

1 cup graham cracker crumbs
1/2 cup butter (4 tablespoons melted, 4 tablespoons softened)
1 cup pumpkin puree
Two 8-ounce packages Neufchatel or cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup powdered sugar, sifted

Preheat oven to 400 degrees Fahrenheit. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch spring form pan; set aside. In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.

In a medium bowl, beat pumpkin puree, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar, 1/4 cup at a time'; beat until smooth.

Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours or overnight.

Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.

What are you planning on serving for dessert at your Thanksgiving meal? Post your comment or recipe here.

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