Comments on: No-Bake Pumpkin Cheesecake

By: Sadie

Sadie — Sun, 08 Sep 2024 17:46:17 +0000

This is a delicious no-bake dessert and an excellent choice following a heavy meal. It’s not as rich as a baked pumpkin cheesecake, and the pumpkin flavour isn’t as strong. The texture definitely improved as it chilled. The filling set up well and sliced cleanly. I made a half recipe in a 6″ springform pan, and lined the bottom of the pan with parchment so that the crust wouldn’t stick. The only change I made to the recipe was to use a bit heavier hand with the spices. The leftovers froze beautifully, and the filling seemed even creamier than before freezing.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 05 Sep 2024 12:07:21 +0000

In reply to Doreen Delgaty. Hi Doreen, absolutely! See recipe notes for full freezing details.

By: Doreen Delgaty

Doreen Delgaty — Thu, 05 Sep 2024 03:36:58 +0000

Can I freeze this?

By: Sally

Sally — Sat, 09 Dec 2023 20:53:11 +0000

In reply to Ohmylumbago. I'm so glad to read that you're enjoying my website and recipes! Are you only asking about springform pans? Because sometimes crumb crusts stick. I find that using a springform pan with a really smooth bottom helps. When packing, try to use a gentle hand; the crust can still be a little crumbly. When packed in too tightly, it's really hard to remove after the pie/cheesecake sets.

By: Ohmylumbago

Ohmylumbago — Mon, 04 Dec 2023 12:07:12 +0000

I am a man in his 60s, a recently retired technical professional. Among my new hobbies is baking. I love the clarity and precision of your recipes and the results are so satisfying.
Here is a problem I encounter with serving pie. No bake, blind bake, conventional crust, cookie crust, 8”, 9”, springform my crusts stick to the pans. This recipe is a particularly aggravating culprit. The packed down crust adheres to the pans like glue. Should I let the product sit out although I like it served chilled? Should I warm the bottom of the pan with a blowtorch? Season my pans better? Most endeavors really aren’t rocket science but baking
can be an equally challenging enterprise.

By: Stephanie @ Sally's Baking Recipes

Stephanie @ Sally's Baking Recipes — Mon, 27 Nov 2023 22:58:28 +0000

In reply to Nicole. Hi Nicole, We are glad you enjoy it! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

By: Nicole

Nicole — Mon, 27 Nov 2023 22:35:19 +0000

This is a fantastic recipe, I add my own extra spices and my family devours it! I would like to know the nutritional facts if that is at all possible?!

By: K. Wittman

K. Wittman — Sun, 26 Nov 2023 03:45:50 +0000

I used a gluten-free pre-made graham cracker pie crust and this turned out great. The cheesecake recipe made more than what fits in a pie, but that meant extra to enjoy later. Very tasty and fluffy!