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Food Now is a look at the state of the modern food system from George Schenk, founder of American Flatbread
No-bake pumpkin cheesecakes

No-bake pumpkin cheesecakes for two 

This recipe is all “about” Canadian Thanksgiving.

Pumpkin Cheesecake:

  • 85 g cream cheese softened
  • 3 tablespoons granulated sugar
  • 1/3 cup pumpkin purée
  • 2 tablespoons whipping cream 35%
  • 1/4 teaspoon pumpkin pie spice

Whipped Cream:

  • 1/4 cup whipping cream 35%
  • 1/2 teaspoon granulated sugar

Pumpkin Cheesecake: In a large bowl, beat cream cheese until smooth; beat in sugar for about 2 minutes. Beat in pumpkin, cream, and pumpkin pie spice. Scrape into two 6-oz ramekins or glasses, smoothing tops. Refrigerate until chilled, about 1 hour.

 Whipped Cream: In bowl, beat cream with sugar until soft peaks form. Spoon over cheesecakes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

I am thankful for The Valley Reporter for its “interest” in my recipes.

Salut!

 

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