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Recipe Detail

Pumpkin Cheesecake

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Number of Servings:

Ingredients:

  1. 2 cups - all-purpose flour
  2. 1 cups - butter softened
  3. 1 cups - chopped pecans
  4. 2 packages - cream cheese softened, 8 oz. ea.
  5. 5 cups - frozen whipped topping thawed
  6. 2 cups - confectioners' sugar
  7. 2 teaspoons - vanilla extract
  8. 2 packages - instant vanilla pudding mix 3.5 oz. each
  9. 1/2 cups - milk
  10. 3 cups - pumpkin puree
  11. 4 teaspoons - pumpkin pie spice
  12. 1/2 cups - chopped pecans optional

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13-inch baking dish.

Bake in preheated oven for 15 minutes. Set aside to cool.

In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.

In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer.

Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup of chopped pecans if desired. Chill at least 1 hour before serving.


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