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Three Layers No-Bake Pumpkin 🎃 Cheesecake
Three Layers No-Bake Pumpkin 🎃 Cheesecake

Before you jump to Three Layers No-Bake Pumpkin 🎃 Cheesecake recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to begin saving energy by going a lot more green.

Let us begin with something really easy, changing the particular light bulbs. Naturally you shouldn’t confine this to just the kitchen area. The normal light bulbs are the incandescent variety, which really should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Using these kinds of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. It goes further than merely exchanging the lights, though; turning off lights that aren’t needed is definitely another good thing to do. In the kitchen is where you’ll frequently find members of a family, and often the lights are not turned off until the last person goes to bed. This also occurs in the rest of the house, but we’re trying to save money in the kitchen. Do an exercise if you like; have a look at how much electricity you can save by turning the lights off when you don’t need them.

The kitchen alone provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not that difficult. Mostly, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to three layers no-bake pumpkin 🎃 cheesecake recipe. You can cook three layers no-bake pumpkin 🎃 cheesecake using 25 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Three Layers No-Bake Pumpkin 🎃 Cheesecake:
  1. Get For crust:
  2. Get 2 cups graham crackers crumbs
  3. Use 1/2 cup melted butter
  4. Take 1-2 tsp sugar (optional, I don’t add sugar since the crumb is already sweet)
  5. You need For cheesecake filling:
  6. Provide 2 packages cream cheese room temperature (8 oz, each)
  7. You need 2 tbsp gelatin powder (2 envelopes unflavored gelatin powder)
  8. Take 1 cup boiling water
  9. Take 1/2 cup sugar (or more if you like more sweet)
  10. Prepare 1 cup heavy cream
  11. Take 2 tsp vanilla extract
  12. Provide 2 tsp lemon juice
  13. Use For pumpkin filling:
  14. Take 1/2 of the cheesecake mixture
  15. You need 1 cup pumpkin purée
  16. Prepare 1/2 tsp nutmeg powder
  17. Get 1/2 tsp cinnamon powder
  18. Get 3-5 tbsp condensed milk (depending on how sweet you like)
  19. Provide For pumpkin jelly:
  20. Provide 1/2 cup water
  21. Prepare 1/2 cup pumpkin purée
  22. Use 40-50 gr sugar (less or more)
  23. You need 2 tsp lemon juice
  24. Take 1 tbsp gelatin powder
  25. Take 3 tbsp water
Steps to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
  1. For the crust: Combine the crumbs, sugar if needed and melted butter. Mix together until combine and pour into springform pan (I used the 9inc pan). Press them into an even layer covering the bottom of the pan. Refrigerated for at least 30 minutes to 1 hour.
  2. For cheesecake filling: In a medium bowl combine sugar and gelatin then add boiling water. And stir for 5 minutes or until the gelatin and sugar are completely dissolved. Set aside.
  3. In a large bowl beat cream cheese and vanilla extract with mixer until blended and smooth. In another bowl beat the heavy cream with medium speed just until runny soft stage.
  4. Gradually fold the cream mixture into cream cheese mixture. Mix well, add lemon juice and the gelatin mixture. Stirring well then divides into 2 equal portions. Keep 1 portion of cheesecake mixture into refrigerator for 45 or until thickened, but stirring every 15 minutes.
  5. For the pumpkin filling: Using the other portion of the cheesecake mixture then add pumpkin purée, cinnamon, nutmeg, and condensed milk. Stir until blended, then pour evenly into the crust. Refrigerator for 30-45 minutes. Then layers evenly with the other cold cheesecake mixture (makes sure to stirring well until smooth before add it on top of the pumpkin layer). Then refrigerated for another 2 hours.
  6. Pumpkin jelly layer: Mix gelatin with 3 tbsp of water. Let it sit for 3-5 minutes. In a small saucepan heat the 1/2 cup of water, sugar, and pumpkin purée. Stirring until vapor appears on the surface and sugar dissolve. Turn off the heat, and strained the pumpkin mixture to avoid any lump. Add the gelatin mixture and stirring until gelatin dissolve. Set asides to cool down.
  7. Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving.
  8. Then for the final touch you can decorating your pumpkin cheesecake with slices fruits, or toppings with anything as you desires. And you can enjoy the refreshing and delicious pumpkin cheesecake on your thanksgiving or Christmas dinner. Enjoy!!
  9. HappyCooking&Baking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃

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