This is an Autumn recipe of mine that I started making back when I was in middle school and it instantly became a hit for Halloween and Thanksgiving for years to come. I've had friends and family all request my light and delicious pumpkin cheesecake for a variety of events including birthdays, holidays, and I-just-want-your-awesome-cheesecake-days.
What You Will Need:
2 Boxes of No-Bake Cheesecake Mix ( I used the Jell-O brand's home-style cheesecake mix.)
1 Can Pumpkin Puree (or 1-1/2 Cups)
1 8-oz package of Cream Cheese (softened, leave out at room temperature for 30 minutes to an hour.)
1/4 Cup Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Pumpkin Pie Spice
1-1/2 Sticks of Butter (Softened / Melted)
Milk
1 Package Almond Windmill Cookies (Also acceptable are molasses cookies, oatmeal cookies, or gingersnaps)
Also Gather:
2 Mixing Bowls
Spatula
Hand-Mixer
Measuring Cups / Spoons
Springform Pans (This will make a deep 10" cheesecake or two shorter 8" cheesecakes)
Gallon-sized Zip-lock Bag
Hammer / Mallet / Smashy Thing
What You Will Need:
2 Boxes of No-Bake Cheesecake Mix ( I used the Jell-O brand's home-style cheesecake mix.)
1 Can Pumpkin Puree (or 1-1/2 Cups)
1 8-oz package of Cream Cheese (softened, leave out at room temperature for 30 minutes to an hour.)
1/4 Cup Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Pumpkin Pie Spice
1-1/2 Sticks of Butter (Softened / Melted)
Milk
1 Package Almond Windmill Cookies (Also acceptable are molasses cookies, oatmeal cookies, or gingersnaps)
Also Gather:
2 Mixing Bowls
Spatula
Hand-Mixer
Measuring Cups / Spoons
Springform Pans (This will make a deep 10" cheesecake or two shorter 8" cheesecakes)
Gallon-sized Zip-lock Bag
Hammer / Mallet / Smashy Thing
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Signing UpStep 1: How bout them cookies?
Open up that package of cookies. After enjoying one or two (or five...) with a glass of milk, dump the rest into a gallon-sized ziplock bag.
Proceed to smash the living calories out of the cookies with your hammer / mallet / smashy thing. REALLY let your rage out. Stress from school, anger towards your boss, frustration with general people, just LET THOSE COOKIES HAVE IT. You want mostly a fine powder, but it is okay to have a few chunks in there too.
Proceed to smash the living calories out of the cookies with your hammer / mallet / smashy thing. REALLY let your rage out. Stress from school, anger towards your boss, frustration with general people, just LET THOSE COOKIES HAVE IT. You want mostly a fine powder, but it is okay to have a few chunks in there too.
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The trick to getting bar cream cheese lump free for any use is:
Beat it ALONE before you add in ANY liquid (for this recipe the pumpkin DOES count as a liquid!)
I dunno WHY this is (surely some one knows!) but it really makes a huge difference. Then add in eggs (if your recipe calls for them) one at a time (ALL ingredients for these things should be at room temp!) and then sugar and then whatever else your recipe calls for. If it is a traditional cheesecake and calls for sour cream to be added in REMOVE the electric beaters and fold in with a rubber spatula slowly. And if vanilla is called for add that too at the end folding with spatula.