No Bake Pumpkin Spice Caramel Cheesecake Dessert

No Bake Pumpkin Spice Caramel Cheesecake Dessert

A few years ago, I learned that pumpkin cheesecake is a very common dessert to serve for Thanksgiving.  Cheesecake isn’t hard to make, but this no-bake version is even easier.

You can even make it a day or two ahead of time, which is perfect if you’re hosting Thanksgiving dinner!

This Pumpkin Spice Cheesecake Dessert is lighter tasting than a regular baked cheesecake.  The filling is fluffy and creamy, swirled with caramel sauce.  I used McCormick Pumpkin Pie Spice to give it a great flavor.

No Bake Pumpkin Caramel Cheesecake Dessert ingr

You’ll want to have your cream cheese at room temperature before starting this recipe.  It only takes a few minutes to stir the crust together and press it into the dish.  And the filling whips together quickly too.

I’ve been loving McCormick Pumpkin Pie Spice.  I’ve added it to Homemade Pumpkin Spice Ice Cream and other recipes.

But I’ve also used it sprinkled on bananas with a little honey and pecans for a morning snack.

I’ve made Pumpkin Pie Spice and Sugar Toast, by using it in place of cinnamon.  That really pumps up the flavor of plain old cinnamon sugar toast.

I’ve added it to oatmeal in place of cinnamon.  Pumpkin Pie Spice is versatile stuff!

Check out McCormick FlavorPrint for more ideas on combining and using spices and discover your own FlavorPrint Profile.

No Bake Pumpkin Spice Caramel Cheesecake Dessert
Ingredients
  • 2 cups graham cracker crumbs
  • 1 Tbs. sugar
  • 1 stick butter, melted
  • 2 packages (8oz each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 oz) pumpkin
  • 1½ tsp. McCormick Pumpkin Pie Spice
  • 12 oz frozen whipped topping, thawed
  • ½ cup caramel sauce
Instructions
  1. Stir the sugar and graham cracker crumbs together.
  2. Add the butter and mix well. Reserve ½ cup for the topping.
  3. Press the rest into a 9×13 pan.
  4. Combine the cream cheese, sugar in a mixer bowl. Beat until well combined.
  5. Add pumpkin and Pumpkin Pie Spice to the mixer bowl and beat until combined.
  6. Fold in whipped topping.
  7. Spread pumpkin mixture onto graham cracker crust.
  8. Drizzle caramel sauce over the top of the pumpkin.
  9. Use a knife to swirl caramel into pumpkin fluff.
  10. Sprinkle remaining crumbs over top of dessert.
  11. Refrigerate 4 hours or over night.

No Bake Pumpkin Caramel Cheesecake Dessert

For more Thanksgiving recipe ideas, see American Homemade.  There are lots of ideas here to put a flavorful spin on traditional dishes.

Disclosure: I have partnered with McCormick and have been compensated for my time.  However, all opinions are my own.

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Pumpkin Ice Cream Pie with a Ribbon of Salted Caramel and Gingersnap Crust

Pumpkin Ice Cream Pie with a ribbon of salted caramel and gingersnap crust

 

Pumpkin and vanilla ice cream come together in this easy dessert!

It’s no secret that I love ice cream.  So when I saw this recipe for Pumpkin Gingersnap Ice Cream Cake from Shutterbean, I wanted it.  She used pumpkin and vanilla ice creams to make a loaf shaped cake with gingersnap crumbs in between the layers. (I love the buttery way she treated the cookie crumbs!)  She also used pumpkin butter to up the flavor of the ice cream.

My first plan was to go with the Shutterbean recipe.  But I decided to go with a pie shape instead.  And I added salted caramel sauce  too.

This would make a great dessert for Thanksgiving.  Cold desserts don’t seem as heavy as other types of desserts for some reason.  Even when they are decadently sweet and rich, like this one.

The other beauty of this pie is that it can be made ahead of time.  That’s important, especially if you’re juggling a lot of other dishes for a big Thanksgiving dinner.  It also means that leftovers don’t need to go to waste, because it will last a long time in the freezer.

Here’s what you’ll need:    [Read more…]

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Easy Apple Crumb Pie

Easy Apple Crumb Pie

 

Sliced apples, sugar, spices and an easy crumb topping come together for an amazing fall dessert!

Oh my!  This pie tastes so, so much better than it looks.  I didn’t take the time to really style the photo, because it smelled so amazing.

I pulled it out of the oven at the same time the rest of our dinner was ready.  We ended up eating it as a side dish, because we couldn’t wait for dessert :)

I’ve got another pie crust in the freezer and I can’t wait to make this pie again.

Here’s what you’ll need:   [Read more…]

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Homemade Pumpkin Spice Ice Cream

Homemade Pumpkin Spice Ice Cream

 

Fall has always been my favorite season.  Probably because my birthday month is September.

But also because the weather gets so nice and there are so many fun things to do outside.  This year, I’m determined to finally go to a corn maze.  I’ve wanted to do that for years, but we’ve never followed through.

I found one nearby that has a more reasonable price than some of the others I’ve seen.  They even offer a “matinee” price for Saturday afternoon.  Going in the afternoon could be a little hot, but that’s okay.

We can come back to this Pumpkin Spice Ice Cream!  Pumpkin Piescream.  Pumpkin Spicecream.

I love all kinds of ice cream, especially if it’s homemade.  If you’ve never tried Pumpkin Ice Cream, make this your year to do it!  If you like pumpkin things, you’ll love this.

It’s perfect for early fall, when the weather’s still warm.

We had scoops of the ice cream with my birthday cake.  And I’ve eaten it in a bowl by itself.

I’ve also dolloped a small scoop into coffee to make a Pumpkin Spice Latte.

pumpkin spice latte with ice cream

 

And it goes great with chocolate, so bake up a pan of brownies and top them with Pumpkin Spice Ice Cream.

Pumpkin Spice Ice Cream on a Brownie

 

The recipe is so simple, with just a few ingredients and no cooking required.  McCormick Pumpkin Pie Spice makes it really easy to get great flavor in this recipe.  Here’s what you’ll need:   [Read more…]

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Cherry Limeade Cake

Cherry Limeade Cake

 

This cake.  Oh my word!

This cake is beyond fantastic.  You are going to want to make this cake!

Not only is this possibly the prettiest cake I’ve ever made (I’m not known for making pretty food), but it’s also one of the best tasting.  Maybe the very best.

I was inspired to create the recipe because of one of the donuts we served at Meredith’s wedding.  The Cherry Limeade donuts were my favorite of all of them.  They were cherry cake donuts with a limeade frosting that had the perfect amount of tang and sweet.

I knew I would use the Maraschino Cherry Cake recipe I made a few years ago.  It’s got such a pretty color and definite cherry flavor that isn’t overwhelming.

Cherry Limeade Cake - maraschino cherry cake with limeade frosting

But I was a little stumped as to the frosting.  My first thought was to buy limeade mix.  You know, like lemonade mix only limeade flavor.  I was thinking of doing something like I did with the Strawberry Lemonade Cookies.  The problem was, they don’t sell limeade dry mix.

Thankfully, I talked to my mom before I started the frosting and she reminded me that there’s a frozen limeade concentrate.  She suggested using that.  I probably could have used straight up lime juice instead, but I was stuck on the idea of limeade.  And the frozen concentrate gave me exactly what I wanted – a sweet, tart, definite lime flavor that complemented the cherry cake perfectly.

Grab your grocery list, because you’re going to want to add these ingredients to it!  Here’s what you’ll need:   [Read more…]

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Homemade Lemon Ice Cream

Homemade Lemon Ice Cream

 

If you like lemon and ice cream, you will love this!  Homemade Lemon Ice Cream is based on my old no-cook ice cream recipe, with cream cheese added.

I bought the lemon curd a while back and stashed it in the pantry. Sometimes I buy inspiration ingredients.  I don’t have a specific plan for them, so they just wait until a good recipe idea hits me.  That was the case with this jar of lemon curd.

This ice cream is creamy, smooth and full of lemon flavor.  It’s simple to make, since there’s no cooking involved and it only has five ingredients.

Here’s what you’ll need:   [Read more…]

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Chocolate Cobbler in the Slow Cooker and A Dessert that Flopped

chocolate cobbler in the slow cooker done

 

I’ve been creating lots of dessert recipes for the Slow Cooker Desserts Series.  But my attempt this week failed.

Rice pudding does not really work in a slow cooker.  Or if it does, it’s more temperamental than other desserts.

I tried to make Cranberry Orange Rice Pudding topped with pistachios.  The flavor was good, but it wasn’t pudding-ish at all.  It was more like overcooked rice.  Not blog worthy at all.

So I decided to share one of the first slow cooker desserts I ever made.  It’s also still one of my favorites.

You probably have all the ingredients in your pantry to make it.  I love recipes like that.  And it’s chocolate.

You can find the recipe for Chocolate Cobbler in the Slow Cooker here.

And find all the recipes in our Slow Cooker Dessert series here.

Slow Cooker Dessert Series

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Slow Cooker Apricot Crisp

Slow Cooker Apricot Crisp

 

I am really liking creating these slow cooker desserts.  But even better is getting to eat them!

Late yesterday afternoon, I put this simple Apricot Crisp in the slow cooker.  Then we had dinner, cleaned it up, took a walk around the pond.  Wednesday is the night that all of our kids are gone, except the youngest.  We settled in with her for the evening and enjoyed this dessert together.

It was a great way to top off the day!

This recipe is just about the same as my Slow Cooker Peach Crisp recipe.  I just used apricots instead of peaches.  Apricots have a deeper, sweeter taste than peaches and they were so good in this crisp.  The brown sugar and oats cooked bubbly around the edges and even browned a bit.

I’ve also realized through this Slow Cooker Dessert Series that 95% of all slow cooker desserts should be topped with a scoop of vanilla ice cream.  Fact.

Here’s what you’ll need to make Slow Cooker Apricot Crisp:   [Read more…]

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Slow Cooker Brownies and Cherries

Slow Cooker Brownies and Cherries

 

Several weeks ago I was in ALDI and saw cans of tart cherries for sale.  I love tart cherries, so I picked up two cans.  They’ve been hanging out in my pantry waiting.  I sometimes buy ingredients that I don’t have any recipe ideas for yet.  They make good inspiration for new things.

Yesterday, I decided those cherries needed to meet up with a box of brownie mix and become a new slow cooker dessert.  I had no idea if this would turn out like I hoped or not.

Then again, how can you go wrong with cherries and brownies?

The dessert turned out wonderful!  The brownies are soft, but a bit more set than cobbler type desserts.  The cherries taste bright next to the deep, chocolate flavor of the brownies.  A creamy scoop of vanilla tops it all in a classic way.

Here’s what you’ll need:   [Read more…]

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Extra Creamy Homemade Vanilla Ice Cream – with just 4 ingredients

Extra Creamy Homemade Vanilla Ice Cream

 

Recently, I mentioned a book I discovered on Scribd that made my mouth water for ice cream.  Not that that’s a hard thing to do.  I love ice cream!

The book is Jeni’s Splendid Ice Creams at Home.  Jeni’s is an ice cream shop out of Columbus, Ohio that is famous for their gourmet flavors and natural, local ingredients.  I’ve never been to one of their shops before, but I was able to find Jeni’s ice cream at Whole Foods.  It’s not cheap, but it is amazing!

I still want to try making one of the recipes from the Jeni’s cookbook, but they require cooking and then cooling before putting it into the ice cream maker.

I’m pretty lazy, so I wanted a short cut.

I used my basic, no-cook recipe, but I added cream cheese.  Jeni’s uses cream cheese in most of the recipes, so I wanted to see what effect it would have on my easy version.

The cream cheese adds some depth of flavor and it does make the ice cream even creamier and thicker.  The cheater recipe is still super easy to make.  It’s only got 4 ingredients and requires no cooking, but adding the cream cheese makes it better.

Here’s what you’ll need:   [Read more…]

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