It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

No Bake Pumpkin Cheesecake

This extra creamy no-bake pumpkin cheesecake has a delicious pumpkin spice flavor and cinnamon graham cracker crust. It’s way easier to make than traditional cheesecake – and perfect for fall or Thanksgiving!

*This recipe was originally posted August 2018 and updated August 2019 with improved photos and more tips & tricks for making the perfect cheesecake*

If you’re looking for an easy, pumpkin dessert that will wow your guests, then this no-bake pumpkin cheesecake is just the thing. It’s extra creamy, velvety smooth, and surprisingly light in texture.

To be totally honest, I always opt for pumpkin cheesecake over pumpkin pie. I’m not an expert at making pie crust, and I think the warm spices and pumpkin flavor taste absolutely delicious with the smooth, creamy, tanginess of cheesecake.

But since I know making a traditional baked cheesecake can be a little overwhelming (and time-consuming) – I decided to make a no-bake version.

This no-bake pumpkin cheesecake is super easy to make. There are just 2 components to the recipe – the cinnamon graham cracker crust, and the cheesecake filling.

The graham cracker crust is made with graham crumbs, a little brown sugar, just a hint of cinnamon & melted butter. You can either buy graham crumbs in the baking aisle of the grocery store or buy graham crackers and blitz them in your food processor (or by hand). Digestive biscuits also work great too.

Pumpkin Cheesecake Filling

Then it’s time to get on with the creamy pumpkin cheesecake. It’s made without gelatin – which I totally love – and is oh so smooth.

Before getting started, blot the pumpkin puree with a paper towel and squeeze out the excess liquid. This step is super important because if too much liquid gets into the cheesecake, it can have a hard time setting.

Then to make the filling:
Beat the whipped cream until stiff peaks form.
Then in a separate bowl beat the cream cheese until soft. Then mix in the sugars and pumpkin spices.
Mix in the pumpkin puree and vanilla extract.
Then gently fold in the whipped cream. The key here is gentle. You want to keep the volume of the whipped cream so that the cheesecake stays light and fluffy.

The creamy pumpkin cheesecake goodness then gets spread over top of the crust and then it goes into the fridge to chill for at least 6 hours (or preferably overnight). 

Tips for Making this Pumpkin Cheesecake
I recommend using a 9-inch springform pan. A 10-inch springform pan will also work too.
Make sure to use full fat, brick-style cream cheese. If you use other cream cheese types – it may not set properly.
If you prefer cool whip instead of whipped cream, feel free to use it instead. Measure out 1 cup, and fold it into the pumpkin mixture at the end.
Make sure to use 100% pure pumpkin and not premade pumpkin pie filling. Pumpkin pie filling has a bunch of other ingredients that we don’t need in it.
If your cheesecake doesn’t seem to be firming up enough, place it in the freezer.
On that same note – this cheesecake freezes well. Then thaw it in the fridge.

This pumpkin no-bake cheesecake is the perfect combo of creamy cheesecake goodness and pumpkin pie. Plus – it’s perfect for Thanksgiving because it doesn’t even take up any oven space.

Prep Time
20 mins
Chill Time
6 hrs
Total Time
6 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake Recipes, No Bake Recipes, Pumpkin, Pumpkin Cheesecake, Thanksgiving Dessert
Servings: 12 people
Calories: 426 kcal

Graham Cracker Crust
1 1/2 cups graham crumbs
2 tabelspoons brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter , melted
Pumpkin Cheesecake
2 cups pumpkin puree , or use a 15oz can
2/3 cup heavy cream , 33% MF or more
24 oz cream cheese , use brick-style, full-fat cream cheese
1 cup powdered sugar
1/2 cup brown sugar
1 tablespoon pumpkin pie spice , or make your own - see recipe notes
2 teaspoons vanilla extract


Graham Crust

In a medium bowl stir together the graham crumbs, sugar & cinnamon. Then stir in the melted butter.

Press the mixture into the bottom of a 9-inch springform pan.

Place in the freezer as you make the filling.
Cheesecake Filling

Blot the pumpkin with a paper towel and squeeze out the excess liquid. I do this many times to remove as much liquid as possible.

In a large bowl beat the heavy cream until stiff peaks form.

In a separate large bowl beat the cream cheese until soft. Then beat in the sugars and pumpkin pie spice.

Mix in the vanilla extract and pumpkin puree.

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.

Take the crust out of the freezer. Spoon the cheesecake mixture over top and spread the top smooth.

Place in the fridge to chill for at least 6 hours.**

When ready to serve, trace a very thin sharp knife around the edges of the pan, then unclamp the springform.

Top with whipped cream, slice into pieces & serve. 

Recipe Notes

*If you don't have pumpkin pie spice, replace with 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves & 1/4 teaspoon ground nutmeg.

**If your cheesecake doesn't seem to be firming up enough, place in the freezer.

Store leftovers covered in the fridge for up to 4 days.


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