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Pumpkin Cheesecake Recipe Sweetened With Condensed Milk

This pumpkin pie with cream cheese and condensed milk we are presenting to you in this post, has a very creamy texture, a smooth and delicious flavor, and is right at its sweet spot. It consists of a graham crackers crumb base and the filling is made with pumpkin puree, cream cheese, sour cream, vanilla, spices, among other ingredients. A  delicious dessert, with which you will undoubtedly surprise your loved ones. And the best of all is that it doesn't need to be baked! Check out the list of ingredients and the step-by-step directions you'll need to follow to achieve it.
Course: Dessert
Cuisine: American
Keyword: no bake pumpkin cheesecake recipe sweetened condensed milk, No-Bake Pumpkin Cheesecake Recipe Sweetened With Condensed Milk, Pumpkin Cheesecake, pumpkin cheesecake with sweetened condensed milk, pumpkin pie with cream cheese and condensed milk

Ingredients
  

For the crust

  • 200 g of graham cracker -crumbs-
  • 50 g of unsalted butter -melted-

For the cheesecake filling

  • 8 oz of room temperature cream cheese -1 package-
  • 1 cup of icing sugar
  • 15 oz of pumpkin puree
  • 1/2 cup of whipping cream
  • 1 tsp of cinnamon powder
  • 1/2 tsp of ginger powder
  • 1/2 tsp of nutmeg powder
  • 1/4 tsp of clove powder
  • a pinch of black pepper

Instructions

  • Start by processing the cookies in a food processor until crumbs. Then, melt your butter in the microwave for about 30 seconds or until completely melted. Next, pour your butter into the graham crumbs and process until well combined.
  • Grease your pie mold with cooking oil first. Second, pour your crumbs and press firmly using your fingers. Make sure to cover all the edges of the mold. Then, take it into the fridge while you make your cheesecake filling.
  • In a mixing bowl, put the cream cheese, icing sugar, and pumpkin puree. Use an electric mixer to blend these 3 ingredients together. Then, add the spices and mix again for about 1 minute.
  • In a different mixing bowl, whisk the whipping cream. Use your electric mixer also until form peaks. Then, add your whipped cream with your cream mixture and fold it carefully.
  • Remember this has to be made manually. You can use a plastic or wooden spatula.
  • Get your pie mold with the crust out of the fridge. Pour your pumpkin cheesecake cream onto the bottom and spread it evenly using your spatula.
  • Get your cheesecake into the fridge for about 3 hours or overnight if possible. This will help it settle and it will taste better.
  • As a tip, do not leave your cheesecake in the freezer. If you do so, you will not be able to slice it for another hour or so. Because you will need to wait for it to defrost and this may take a while.
  • So, three hours in the fridge will be perfect.
  • You can decorate your cheesecake with whipped cream.

Notes

Graham Cracker Crust Substitute

You can opt for any light cookies instead. To make your crumbs you can choose whole grain or oat cookies. You can also make your own crumbs using granola.
If you use granola, don't forget you still need to process it in your food processor. And, as another recommendation, you can do it with amaranth. It actually goes absolutely perfect with pumpkin spice!