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Is anyone getting tired of pumpkin yet? For as much of a pumpkin fan as I am (not nearly as much as most people), I’ve been posting an awful lot of pumpkin recipes. I think I need to stop and move on to some other fall flavors.
As I said a long time ago when I posted this Pumpkin Delight recipe, pumpkin and cream cheese aren’t my fave combo. Something about the tanginess of both the cream cheese and the pumpkin just don’t jive. But I know that I’m in the minority when I say that – or at least that’s what Pinterest likes to tell me, and I think that’s a pretty valid source, don’t you? ((all the sarcasm)) So all you pumpkin + cream cheese lovers are going to have to make this No-Bake Pumpkin Cheesecake and let me know what you think. Feel free to add more sweetener. Most people do. (I told you my taste buds are in the minority….)
PS – Did you hear the big cookbook preorder release news on Tuesday?? For a limited time, you can preorder my new cookbook for $19.99! Click here for all the details.
There are two exclusive no-bake cheesecake recipes in my new cookbook: a basic vanilla one as well as a refreshing lime version. I don’t usually use almond flour in my recipes because so many of my readers have nut allergies, but it really does make a great no-bake crust that I used in both of the no-bake cheesecake recipes in my cookbook. I knew I wanted to develop a no-bake nut-free crust as well, so that’s what you see in this no-bake pumpkin cheesecake recipe. When you get my cookbook, you can use the no-bake almond flour crust with this recipe if you prefer, or you can use this nut-free version in the two no-bake cheesecake recipes in the book.
So what fall flavors should I scope out next? I have some intriguing ideas on my ever-growing list, but I’m always open to suggestions! I have to admit, finishing my cookbook and marketing it have left me with little time to cook, and I’m feeling a little bit out of the groove. As my faithful readers know, I’ve been running a hectic schedule the past year, and now that the bulk of the deadlined cookbook work is done, I feel a little lost as to what to do next. I knew this would happen; it always does after I pursue something passionately for a long time. I fully intend to get back into cooking, though. After all, there’s the next cookbook to think about. 😉
Have you seen the “What’s on My Plate?” post I put up on Wednesday? Click here if you want to see (in pictures) what I ate last week. WOMP is a weekly series, so subscribe via email to get the newest edition in your inbox every week! (You can subscribe via email in the sidebar to your right if you’re on desktop, or down near the bottom of the page if you’re on mobile.)
As always, check out the Suggested Products section below the recipe for links to products that I use and recommend. Check out the Notes section of the recipe for answers to FAQs.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my pumpkin recipes
- Quick Pumpkin Cheesecakes
- ALL THE CHEESECAKE RECIPES
My cookbook preorder opened on Tuesday! If you haven’t reserved your copy yet, you can do so now (and get details) by clicking here. The books will be out before Christmas, so take advantage of the preorder price to get some Christmas shopping done! Update – special preorder pricing ended October 31st, but you can still grab a copy for a great value!
- 1 c. Briana's Baking Mix*
- ¼ c. salted butter, melted
- ¼ c. water
- 1½ tsp. THM Super Sweet Blend
- ¼ tsp. xanthan gum
- 12 oz. cream cheese, softened
- 1 c. plain pumpkin puree
- ½ c. Greek yogurt
- 1 T. THM Super Sweet Blend (or more, to taste)
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- ¼ tsp. each ginger, ground cloves
- ⅛ tsp. THM Pure Stevia Extract Powder
- -
- 2 tsp. Knox gelatin**
- 2 T. hot tap water
- -
- ½ c. heavy whipping cream
- Mix the crust ingredients together with a hand mixer until crumbs form. Press into a greased 8"x8" pan.
- Beat the first set of cheesecake ingredients together until smooth.
- Whisk the gelatin into the hot water, then immediately add it to the cheesecake mixer and beat with a hand mixer until smooth.
- Add the cream and beat until thick. Pour the cheesecake mixture over the crust and smooth it out. Refrigerate for several hours until firm (or overnight).
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ½ tsp.
Suggested Products:
- THM Super Sweet Blend
- Xanthan Gum
- THM Pure Stevia Extract Powder
- Knox plain bulk gelatin
- THM Just Gelatin
- Great Lakes Beef Gelatin
Hi Briana. I am wondering about substitutions. I have THM Gentle Sweet can I use that in place of Super Sweet? Also, I have THM Baking Blend, can I substitute that for your baking mix?
Yes, I think the THM conversion chart recommends 3x as much Gentle Sweet as Sweet Blend, but I always recommend tasting and adjusting as preferences vary so much. And yes, THM Baking Blend can be subbed for my mix but you may need a little more if it as mine is drier.
Could you substitute the 1/2 c yogurt and 1/2 heavy cream for 1 c sour cream?
You’re welcome to try, but I think you’ll get better results as written. 🙂 A better solution would be to replace the Greek yogurt with sour cream and still use the 1/2 cup of heavy whipping cream for its “fluff” power.
Can we use plain almond flour in place of the baking blend or no?
If you do, you’ll need more of it since my baking mix soaks up more liquid than almond flour does. 🙂 I’m afraid I don’t know an exact conversion. You can find an almond flour crust along with the plain No Bake Cheesecake recipe in my cookbook. It has a few differences from this recipe.
Briana, the cookbook calls for almond meal for the no-bake cheesecake crust. Above you say almond flour. I’ve read conflicting ideas on whether they are interchangeable. Have you used the almond flour successfully?
I’ve used both in crust recipes like this and haven’t noticed a significant difference. It would probably make more difference in a baked good like a cake. 🙂
Oh. Em. Gee. This is AMAZING! So easy, as well. I upped the pumpkin spices because I like that little ‘extra’. Everyone, just do your self a favor and make this NOW!
Hi Briana. I made the pumpkin cheesecake and it is glorious and so easy to make! Thank you x
Woohoo! So glad you liked it!
Ok Briana- I just pre-ordered your cookbook. I can’t wait to get it! Your recipes have been a huge hit for me and my husband. Praying that the cost gets covered for you and there is little to no debt!
I just made this and I can’t wait to try it! I will admit I licked the beaters…then the bowl… Then the spatula and loved it. Very excited to have this the next few days. And I LOVE pumpkin and pumpkin cheesecake so this was perfect for me. I also want to say I LOVE your baking blend. I was getting discouraged on THM because the baking blends I had tried were not so great. Thanks again, looking forward to getting my cook book!
Aw, that made me very happy. 🙂 So glad you like it!
Nutmeg…I love nutmeg.
You should try experimenting with different winter squashes (squashen? Squashies? Squeesh?) in soups and smoothies and cakes and whatnot. 🙂 Orange and clove would be an interesting flavor combo to try….like a clove cake with orange glaze. You could try other variations on your cinnamon roll recipes, too! Ooooh, and a sugar cookie recipe would be awesome (unless that’s already in your cookbook of course).
Those are great ideas! I do love me some butternut squeesh. 😛 And yes – there is a sugar cookie recipe in my cookbook!
I’m with you Brianna regarding pumpkin cheesecake. I am a pumpkin fanatic but don’t like pumpkin cheesecake or ice cream. Thanks for all your recipes
Can’t wait to get my cookbook.
I’m not a big pumpkin fan either but this recipe does look yummy. When I think of fall foods I usually think about soups. You’ll have to post some good soup recipes for us to try 🙂
Have you tried the Happy Harvest Soup I posted a week or two ago? It’s gotten lots of great reviews! https://www.briana-thomas.com/happy-harvest-soup/
You can go here to see my soup recipe index: https://www.briana-thomas.com/indexes/fuel-type-allergy-info-theme/soup
I have lots of other soup ideas for this fall/winter!
You asked for “fall flavored” suggestions for you to try. Have you ever made hand held apple pies? I like the “junky” version n wonder if there’s a way to come up with a THM version? Do we THMs have a good roll out pie crust that would work for this? ( I think I could handle the filling part)
No, I haven’t, but I do have some ideas for that!