1 ½ cups Graham cracker crumbs (Gluten- free)
6 tablespoons Melted butter
¾ cup Heavy whipping cream (Low-fat)
½ cup Confectioners’ sugar
2 teaspoons Unflavored gelatin
2 tablespoons Cold water
8 ounces Cream cheese (Low-fat)
¼ cup Brown sugar
½ cup Pumpkin puree
1 tablespoon Pumpkin pie spice
½ teaspoon Clear vanilla extract (Optional)
Caramel syrup – to drizzle on top of the cheesecake
2 tablespoons Pecans (chopped)
Step by Step
Line a 9x9 inch baking pan with parchment paper, leaving 2-inch overhang on sides.
In a medium size bowl, add graham cracker crumbs and melted butter stir until evenly moistened.
Transfer the crumbs into the prepared pan and press them down into an even layer.
Place the pan into the freezer (at least 1 hour) until the crust sets, while you prepare the cheesecake filling.
In a small microwave-safe mixing bowl, whisk together the water and gelatin. Set aside for 2 minutes for the gelation to bloom up.
Place the gelatin mixture in microwave and heat for 25 seconds for the gelation to get dissolved and set aside.
On a medium size bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until it turns soft peaks.
In a separate bowl, beat the softened cream cheese, confectioners’ sugar, pumpkin puree, pumpkin pie spice, brown sugar and vanilla extract until fluffy.
With a help of spatula, fold the cream into the cream-cheese mixture.
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