No Bake Egg Free Pumpkin Cheesecake with Praline Sauce
No Bake Egg Free Pumpkin Cheesecake with Praline Sauce might be just the hor d'oeuvre you are searching for. This recipe serves 16. One serving contains 261 calories, 3g of protein, and 18g of fat. For 71 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, pumpkin puree, cream cheese, and a few other things to make it today. This recipe is liked by 1209 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Chocolate Moosey. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 25%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Pumpkin White Chocolate Mousse Cheesecake {Egg-Free, Easily Gluten Free}, Biscoff Swirl Cheesecake (No Bake, Egg Free), and No Bake Strawberry Cheesecake Recipe (egg Free Dessert).
Servings: 16
Ingredients:
1/2 cup brown sugar
4 Tbsp butter, melted
16 ounces cream cheese, softened
1 1/2 cups graham cracker crumbs
1/4 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 cup heavy whipping cream
1/2 cup pecans, chopped
2 tsp powdered sugar
1 cup pumpkin puree
Pinch of salt
1/2 cup sugar
1 tsp vanilla
Few drops of vanilla extract
Equipment:
bowl
frying pan
sauce pan
whisk
Cooking instruction summary:
Mix together the graham cracker crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.In a large bowl, beat together the sugar, cream cheese, and vanilla. Beat until smooth then beat in the pumpkin, cinnamon, nutmeg, ginger, and allspice until smooth. Fold in the whipped cream. Spread evenly into the prepared pan. Refrigerate for at least 4 hours before serving.For the sauce: Place brown sugar in a deep saucepan and heat over medium heat. As the sugar melts, start whisking. As soon as all of the sugar is melted, carefully add the butter and whisk until melted. Remove from the heat and slowly add the cream. Once it settles down, whisk until smooth then whisk in the vanilla and salt. Stir in pecans. Serve over cheesecake.
Step by step:
1. Mix together the graham cracker crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.In a large bowl, beat together the sugar, cream cheese, and vanilla. Beat until smooth then beat in the pumpkin, cinnamon, nutmeg, ginger, and allspice until smooth. Fold in the whipped cream.
Spread evenly into the prepared pan. Refrigerate for at least 4 hours before serving.For the sauce
1. Place brown sugar in a deep saucepan and heat over medium heat. As the sugar melts, start whisking. As soon as all of the sugar is melted, carefully add the butter and whisk until melted.
2. Remove from the heat and slowly add the cream. Once it settles down, whisk until smooth then whisk in the vanilla and salt. Stir in pecans.
3. Serve over cheesecake.
Nutrition Information:
covered percent of daily need
