Sunday, September 22, 2013

Sweet Shortcuts - Pumpkin Cheesecake

"Fall has always been my favorite season.  The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale."  - Lauren DeStefano

All my friends are mourning the loss of summer, but honestly, I couldn't be happier!  I love autumn, and I can feel it coming...last night, there was a lovely chill in the air, and a big orange moon hung low on the horizon.  Sighhhh.

The beginning of fall always makes me want to bake things with pumpkin, cinnamon, nutmeg, and apples.  As I fall asleep, I'm thinking of soft cinnamon rolls, delicious apple crisps, and every other yummy autumn treat.

I woke up this morning with pumpkin on my mind, and not a lot of free time to make anything.  I had a No-Bake Cheesecake mix in my pantry, and I decided I would make it a pumpkin cheesecake and a Sweet Shortcut.  You will really love how easy it is to make this rich, creamy dessert.

Here's the recipe:

[Note: I am not affiliated in any way with Jello-O - I just love this product.]


Jell-O No Bake Cheesecake mix
2 tablespoons sugar
5 tablespoons of margarine or butter, melted
3/4 cup pumpkin (not pumpkin pie filling)
3/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla


To prepare the graham cracker crust:

Empty the crust packet into your pie pan along with the sugar and melted butter/margarine.

Mix with a fork to combine.  You may want to use your fingers to break up lumps, if you have any.

Press the graham cracker mixture into the bottom and sides of the pie pan.  You can use a measuring cup to really pack it firmly.

To make the filling:

With a mixer, combine the filling packet, pumpkin, milk, cinnamon, nutmeg and vanilla.

Blend on low for 30 seconds, then boost your speed to medium for two minutes.

Important: Taste your filling!  I ended up adding a little confectioners sugar and a drizzle of maple syrup because the mixture wasn't sweet enough for me.  This is completely your call - you can add more cinnamon, some allspice, or whatever tickles your fancy.

Pour mixture into your crust and refrigerate for several hours until it's nice and firm.

Then just top with some whipped cream, and enjoy!

I can't wait for you to try this - I know that just one bite of this luscious cheesecake will put a big smile on your face!

By the way, my comment feature has been fixed, and I'd love to hear from you about what is your favorite season!!!!

- Sugar Baby

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