I’m baaaaaaack….
… with ANOTHER pumpkin purée recipe. Yup, that can of pumpkin purée I opened to make Pumpkin Crème Brûlée, then Pumpkin Loaf and then Pumpkin Crème Caramel is back (well, still going I guess). And I suspect it will be back again because there is STILL some left!!
Today, I’m sharing a VERY simple recipe that uses both pumpkin purée and pumpkin pie spice that can be made in advance and might just replace that faithful old pie recipe this fall/ Thanksgiving! It’s another iteration of an icebox cake (remember this berry version and this chocolate version?). It’s the perfect make-ahead dessert that will look like you’ve spent ages in the kitchen when you haven’t! Bonus? It doesn’t take up too much room in the fridge so if you are cooking for a few people and have a lot of food in your fridge already it won’t encroach on the fridge real estate too much!
(you might be able to get your layers a bit more even than mine!)
No-bake pumpkin cheesecake icebox cake with candied walnuts
Easy no-bake pumpkin cheesecake icebox cake. A fun alternative to pie!
Ingredients
For the cheesecake layer:
- 3/4 cup (190 mL) heavy (35%) cream
- 1 x 8oz (250 g) package brick-style cream cheese, at room temperature
- 1/4 cup (35 g) icing sugar, sifted
- 1/4 cup (80g) pure pumpkin purée
- 1/2 teaspoon pumpkin pie spice
To assemble:
- 15-20 graham crackers
For the candied nuts
- 2 tablespoons maple syrup
- 1/2 cup (60g) walnut or pecan pieces
Instructions
- Using handheld electric beaters or a stand mixer fitted with a whisk attachment, whip the cream on high speed until it forms stiff peaks, about 2 minutes.
- In a separate bowl, use the mixer (no need to rinse the attachments if you are using hand beaters) to beat the cream cheese with the icing sugar on medium speed until smooth (If you’re using a stand mixer, you’ll need the paddle attachment for this).
- Add the pumpkin purée and pumpkin spice to the cream cheese mixture and continue to beat until smooth.
- Using a rubber spatula, add the cream, 1/3 cup at a time, to the cream cheese mixture. Fold gently after each addition until thoroughly combined.
- Grease the inside of a loaf pan (mine was 5x9 inches/ 11 x 22cm, holding approx 1.5 quart/ 1.4L) with butter and line the pan with parchment paper, leaving some overhang on all sides. The butter will help the parchment stay put when you are constructing the cake.
Make a layer of graham crackers, covering the entire base of the pan. You might need to break them up a bit to make them fit, like a delicious jigsaw. - Layer approx. 1/3 of the cheesecake cream on the cookies.
Make a second layer of cookie, pressing them into the cheesecake cream slightly. Layer another 1/3 of the cheesecake cream on the cookies. - Make a third layer of cookie, pressing them into the cheesecake cream slightly again. Layer the last 1/3 of the cheesecake cream on the cookies.
- Cover the cake pan with plastic wrap and refrigerate 6 hours to overnight.
- In a small shallow pan, heat the maple syrup and chopped nuts over medium heat, stirring until the liquid has evaporated and the nuts are well coated.
- Scatter the nuts, separating them a little bit with a wooden spoon on a parchment-lined baking tray or plate. Set aside until cool.
- Remove the cheesecake loaf from the fridge, uncover and gently remove the cake from the loaf pan by pulling it out by the parchment paper.
- Top with the candied nuts (these will be sticky, just do your best!), slice and serve.
Make the cheesecake cream:
Assemble:
Make the candied nuts:
Serve
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Holds together on the fork too!
What do you think? Want to give this one a go this fall/ Thanksgiving?
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This pumpkin icebox cake looks delicious!! Do you think this could be frozen?
I do – would need to be thawed in the fridge overnight or for a few hours, I think!