Pumpkin "No Bake-ish" Cheesecake Recipe (2024)

Instructions

• Pâte à Choux
• As always, gather, weigh out, and prepare all ingredients prior to mixing. Preheat the oven to 375F/190C with rack in the center position. Spray two, 9-inch cake pans with nonstick spray and line with parchment paper.
• In a medium saucepan add water, milk and butter. Place over medium heat until the butter has completely melted. Remove from heat and add flour, spice and salt all at once. Place pan back on to the burner, and stir, using a wooden spoon, over medium heat for 2 or 3 minutes or until dough cleans sides of pan and forms a ball. Remove from heat, allowing dough to cool for 2-3 minutes. Once the dough is slightly cooler, stir in eggs one at a time, beating well, either by hand or with an electric mixer, after each addition. The batter should be smooth and glossy and cling to the spoon.
• Divide dough between the two prepared, 9-inch cake pans. With an offset spatula, evenly spread dough just till it’s covered the bottom of the pans. The dough doesn’t need to be perfectly distributed as you want the finished top to look like a rugged mountain. Bake for 30-33 minutes, or until the Pâte à Choux has puffed up and the tops are golden. Remove from oven and pierce the top a knife or wooden skewer to release any steam. Remove from pans and allow to cool completely on a wire rack. The Pâte à Choux rounds will deflate as they cool, this is okay as this is what you’re looking for.
• PUMPKIN CHEESECAKE
• Allow the cream cheese time to come to room temperature: if you use cold cream cheese or try and microwave it, you will end up with unpleasant chunks in your no bake pumpkin cheesecake. Give it at least an hour sitting at room temperature (or in a warm environment).
• As always, gather, weigh out, and prepare all ingredients prior to mixing. Start by adding your chilled whipping cream to the bowl of your stand mixer, fitted with the whisky attachment and whip on high-speed until you’ve reached stiff peaks. Place whipped cream into a small bowl and set aside.
• In that same bowl add the room-temperature cream cheese and whip for about 2 mins or until smooth and creamy. Add pumpkin purée and pumpkin pie spice, whipping until combined with the cream cheese and smooth and creamy, approx 2-3 minutes.
• With the mixer whipping on medium-speed, slowly add in the Eagle Brand^® sweetened condensed milk and whip until the mixture is completely combined and smooth. Make sure to scrape the edges of the bowl with a spatula. Once the pumpkin mixture is all combine, incorporate the whipped cream, by hand, until just combined. Be careful to not over mix and deflate the whipped cream.
• ASSEMBLE & SERVE
• Pour the pumpkin mixture onto the prepared bottom and cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn). Freeze overnight or for 6-8 hours, until solid and firm.
• Recipe by our friend Jase at Fox and Crane