Are you as ready for fall as I am? These 100+ degree days have really taken their toll, so I've decided cooler weather is in order. To help it along, I thought I would start making pumpkin desserts. But, since it's still pretty warm here in So. Arizona, I'm trying to keep from turning the oven on. No-bake desserts are some of my favorites, so this No-Bake Pumpkin Cheesecake was the perfect answer.
With Halloween just around the corner, I know people are already thinking about parties, and this would be a great dessert for your guests {not that you need an excuse to make it}. And yes, even though I feel it's way to early to be thinking about Thanksgiving, I am. In fact, I've even been thinking about Christmas, and all the fun things I want to do this year. But, I digress.
We always make pumpkin pie for Thanksgiving, but this pumpkin cheesecake was so good, that I think I'll be switching things up a bit this year. I mean, it's not Thanksgiving without multiple pumpkin desserts, right?
- 16 chocolate sandwich cookies
- 1/8 C sugar
- 1/4 C butter melted
- 8 oz cream cheese softened
- 1/2 C sour cream
- 2/3 C powdered sugar
- 1 tsp pumpkin pie spice
- 3 Tbsp pumpkin
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In a chopper or food processor, pulse cookies into fine crumbs {I used my mini chopper to crush the cookies in batches}
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In a small bowl, combine cookie crumbs, sugar and melted butter
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Stir well
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Distribute evenly into four 12 oz glasses;Set aside
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Combine all ingredients in a large bowl
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Use an electric mixer to combine until creamy
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Divide evenly among glasses
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May be served immediately or chilled until set
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