Our No Bake Caramel Pumpkin Cheesecake creation is absolutely delicious and addicting! It is definitely an Autumn treat to try! Truthfully, it is possibly our favorite Autumnal dessert of all as it's sweet and decadent, while hitting all the notes of Fall through spice and flavor. Our recipe is also created with individual molds, perfect whether nuzzling up on the couch and cozy by the fire to grab your piece or if hosting and serving for ease and display.
Let's get started! This one is delicious and you don't want to miss out!
Fore Filling:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened1 cup fresh purée pumpkin or Organic fresh pumpkin canned
2 tbsp caramel sauce of choice plus more as desired to top
1/2 cup brown sugar
2 tsp. pumpkin pie spice
For Crust:
1 package biscoff cookies5tbs butter
Directions:
- Grab a bowl. Beat the cream cheese, caramel sauce, brown sugar, and pumpkin pie spice with mixer until blended then fold in the pumpkin. Set it aside.
- Melt 5 tbs of butter and pour in a freezer size ziplock bag. Add in 1 package of biscoff cookies to the zip lock bag as well.Zip it up and use your hands on the outside to crush it all up. You may place it on the counter and use the bottom side of a mug or mallet to mash it up as well, however gets the job done.
- Spoon your biscoff mixture into square molds and use a spoon to press into bottom of mold.
- Spoon your pumpkin mixture evenly into the square molds on top of the crust.
- Put in freezer for 5 hours or until firm.
- To serve, grab a plate. Drizzle caramel sauce in a zigzag motion on plate for a quick culinary artistic touch. Press out the cheesecake from the mold and place at center of plate. Top it off with some whipping creme. Enjoy!
💛 Love & Light,
Lisa Alavi- Spark A Little Sunshine 💫
