SI LA QUIERES EN ESPAÑOL, PUEDES USAR EL TRADUCTOR DE GOOGLE EN LA.ESQUINA SUPERIOR DERECHA....
NO-BAKE PUMPKIN CHEESECAKE McCormick® Try this delicious no-bake two-color pumpkin cheesecake; it is so practical and efficient that you can do it in refractory. The secret of this cheesecake lies in the Pumpkin Spice mix that is made up of McCormick® Ground Ginger, McCormick® Ground Cinnamon,
Ingredients Original Grams, liters Try this delicious no-bake two-color pumpkin cheesecake; it is so practical and efficient that you can do it in refractory. The secret of this cheesecake lies in the Pumpkin Spice mix that is made up of McCormick® Ground Ginger,
1 tablespoon McCormick® Ground Ginger
3 tablespoons McCormick® Ground Cinnamon
2 tablespoons McCormick® Ground Nutmeg
1 pinch McCormick® Ground Pepper
2 cups Vanilla cookies
3/4 cups butter, melted
3 cups cream cheese
1/4 cups sugar
1/4 cups lemon juice
1 teaspoon vanilla essence
1/4 cups condensed milk
2 envelopes gelatin, hydrated and melted
2 cups pumpkin puree
1/2 cups evaporated milk
3 envelopes gelatin, hydrated and melted
enough whipped cream
enough pumpkin spice mix
Preparation 1h 30 mins
Add the McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Nutmeg and McCormick® Ground Pepper to a bowl and mix until integrated to form the pumpkin spice mixture.
Put the cookies in a plastic bag and mash until they turn to powder.
Place the cookie powder in a bowl, add the melted butter and a tablespoon of the pumpkin spice mixture. Mix until you get a paste.
Pour into a baking dish and press until completely covered to form the base of the cheesecake. Refrigerate for 10 minutes.
For the filling, beat the cream cheese with the sugar, add the lemon juice, the vanilla, add the condensed milk little by little and the melted gelatin in the form of a thread. Pour the filling over the cookie base and flatten the surface with a spatula. Refrigerate until set.
For the second layer: Blend the pumpkin puree, evaporated milk, the remainder of the pumpkin spice mixture, and the gelatin. Pour into the pan and refrigerate for 1 hour or until set.
Dice, garnish with whipped cream, and sprinkle with pumpkin spice mixture. Enjoy.