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Before you jump to Three Layers No-Bake Pumpkin 🎃 Cheesecake recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Just about every single article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some benefit to that. From time to time, though, the last thing you want is to have to cook a meal from scratch. Sometimes you just wish to reach the drive through along the way home and call it a day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet program? This is possible because lots of the popular fast food spots are trying to make their menus better now. Here is how you can find appropriate food choices at the drive through.
Visit a drive through in a place that has made it a practice to offer healthier options to people. Arby’s by way of example, doesn’t offer burgers. Instead, a person’s choices consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, obviously, is known for its square burgers, even so the menu there has a bundle of wholesome choices like salad, potatoes and chili. Not many fast food spots are as unhealthy as McDonalds with its deep fried every thing.
Basic reason states that the best way to lose pounds and get healthy is to ban fast food from your diet altogether. While this is usually recommended all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need most is just to have somebody else do the cooking. When you want healthy menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to three layers no-bake pumpkin 🎃 cheesecake recipe. To cook three layers no-bake pumpkin 🎃 cheesecake you only need 25 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
- Take For crust:
- Prepare 2 cups graham crackers crumbs
- Get 1/2 cup melted butter
- Take 1-2 tsp sugar (optional, I don’t add sugar since the crumb is already sweet)
- Provide For cheesecake filling:
- Get 2 packages cream cheese room temperature (8 oz, each)
- Take 2 tbsp gelatin powder (2 envelopes unflavored gelatin powder)
- Prepare 1 cup boiling water
- Provide 1/2 cup sugar (or more if you like more sweet)
- Prepare 1 cup heavy cream
- You need 2 tsp vanilla extract
- Get 2 tsp lemon juice
- Provide For pumpkin filling:
- Use 1/2 of the cheesecake mixture
- Use 1 cup pumpkin purée
- Prepare 1/2 tsp nutmeg powder
- You need 1/2 tsp cinnamon powder
- Take 3-5 tbsp condensed milk (depending on how sweet you like)
- You need For pumpkin jelly:
- Prepare 1/2 cup of water
- Take 1/2 cup pumpkin purée
- Take 40-50 gr sugar (less or more)
- You need 2 tsp lemon juice
- Use 1 tbsp gelatin powder
- Get 3 tbsp water
Instructions to make Three Layers No-Bake Pumpkin 🎃 Cheesecake:
- 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.
- 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.
- 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.
- 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.
- For the pumpkin filling: Using the another 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.
- 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.
- Then pour pumpkin jelly on top of cheesecake layers. Refrigerator for another 1 to 2 hours before serving.
- 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!!
- HappyCooking&Baking! From my kitchen to yours! Wishing you all a very Happy and Blessed Thanksgiving🍁🍂🧡🎃
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