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@nyasiaspamz: bitch we back 🙄 #teamwork #sisters

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Tuesday 06 August 2024 03:36:54 GMT
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Fall is here, so let’s make a no-bake pumpkin cheesecake! @Jasmine and Tea This recipe yields one 6½-inch cake; double the ingredients to make an 8-inch cake. Ingredients Crust -5 graham cracker sheets -3 Tbsp unsalted butter, melted -1 tsp granulated sugar -Pinch of salt Filling - 8 oz cream cheese, room temperature -¼ cup granulated sugar -¼ cup light brown sugar -1 cup pumpkin purée -½ cup heavy cream -2 Tbsp powdered sugar -Ground cinnamon, for garnish (optional) Preparation -Make the crust: Crush the graham crackers in a zip-top bag until broken down into sandy crumbs, then transfer to a medium bowl and mix in the melted butter, sugar, and salt. Spread the crust mixture evenly across the bottom of a 6½-inch springform pan pack down firmly. -Make the filling: In a medium bowl, mix together the cream cheese, granulated sugar, and brown sugar until well-combined, then stir in the pumpkin purée until smooth. -In a separate medium bowl, whisk the heavy cream and powdered sugar until stiff peaks form. -Gently fold the whipped cream into the pumpkin mixture. -Spread the filling over the graham cracker crust in an even layer, then refrigerate for at least 4 hours, up to overnight. -Dust the top of the cheesecake with cinnamon, if desired, then slice and serve. -Enjoy!
Fall is here, so let’s make a no-bake pumpkin cheesecake! @Jasmine and Tea This recipe yields one 6½-inch cake; double the ingredients to make an 8-inch cake. Ingredients Crust -5 graham cracker sheets -3 Tbsp unsalted butter, melted -1 tsp granulated sugar -Pinch of salt Filling - 8 oz cream cheese, room temperature -¼ cup granulated sugar -¼ cup light brown sugar -1 cup pumpkin purée -½ cup heavy cream -2 Tbsp powdered sugar -Ground cinnamon, for garnish (optional) Preparation -Make the crust: Crush the graham crackers in a zip-top bag until broken down into sandy crumbs, then transfer to a medium bowl and mix in the melted butter, sugar, and salt. Spread the crust mixture evenly across the bottom of a 6½-inch springform pan pack down firmly. -Make the filling: In a medium bowl, mix together the cream cheese, granulated sugar, and brown sugar until well-combined, then stir in the pumpkin purée until smooth. -In a separate medium bowl, whisk the heavy cream and powdered sugar until stiff peaks form. -Gently fold the whipped cream into the pumpkin mixture. -Spread the filling over the graham cracker crust in an even layer, then refrigerate for at least 4 hours, up to overnight. -Dust the top of the cheesecake with cinnamon, if desired, then slice and serve. -Enjoy!

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