No-Bake Pumpkin Cheesecake

Want to make a homemade dessert but not an expert baker? Start with a no-bake cheesecake, and bring to any fall celebration. Florida Crystals® Regenerative Organic Light Brown Sugar, pumpkin, and cinnamon always go together.

Prep Time

25 minutes

Freeze

4 hours

Yields

12 servings

Farming to Help Save the Planet

As the largest Regenerative Organic Certified® farm in the U.S., we lead the fight for a cleaner, greener future. By farming regeneratively, we rebuild the soil, clean the air, and promote biodiversity. Join us in cultivating a thriving planet for generations to come.

Why Regenerative?

Ingredients


Cinnamon Graham Cracker Crust

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons Florida Crystals® Regenerative Organic Light Brown Sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter

Cheesecake Filling

  • 1 cup heavy cream, divided
  • 1 cup Florida Crystals® Regenerative Organic Light Brown Sugar, packed, divided
  • 1 packet (.25 oz.) unflavored gelatin
  • 16 ounces (1lb.) cream cheese, softened
  • 1 cup 100% pumpkin
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice

Topping

  • 1 cup heavy cream
  • 2 tablespoons Florida Crystals® Regenerative Organic Powdered Sugar
  • 1 teaspoon ground cinnamon

Instructions

Step 1

Start with the filling, in a small pot, heat ½ cup of the heavy cream just to the boiling point. In small bowl, whisk 1 tablespoon Florida Crystals® Regenerative Organic Light Brown Sugar, and gelatin together then whisk that mixture into hot cream until gelatin dissolves. Stir in reserved ½ cup cream and set aside to cool to room temperature.

To make the crust: In a medium bowl, mix graham cracker crumbs, Florida Crystals® Regenerative Organic Light Brown Sugar, cinnamon, and melted butter together until well blended. Press crumb mixture into bottom and up the sides of an 8-inch springform pan and set aside.

Step 2

Now to continue our filling, in mixing bowl, beat cream cheese until whipped. Add remaining sugar and beat until creamy. Beat in pumpkin, vanilla, and spices and beat on medium-high speed for 1 minute until whipped and smooth, scraping down sides of the bowl as needed. Stir in gelatin mixture.

Step 3

Pour filling into prepared crust and smooth top with an offset spatula. Cover the cheesecake tightly in parchment wrap and chill a minimum of 4 hours until set. Chill until ready to serve, 12 - 24 hours is the ideal amount of time to chill the filling to completely set

To serve:

To make the topping, whip heavy cream until soft peaks form. Beat in Florida Crystals® Regenerative Organic Powdered Sugar until medium peaks form. Do not overbeat. Use an offset spatula to spread over the top of the Pumpkin Cheesecake or use a piping bag and fluted tip of choice to decorate. Sprinkle ground cinnamon as garnish.

Chef's Tip

To unmold, run a hot knife around the inside edge of the pan; then, gently release the springform pan from the cheesecake, transfer cheesecake to a serving plate.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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