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Pumpkin Cheesecake I

Pumpkin Cheesecake I

Carolyn

Carolyn

A combination of cheesecake and pumpkin pie. For lovers of both!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 15 minutes. Set aside to cool.
  4. 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.
  5. 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 chopped pecans if desired. Chill at least 1 hour before serving.
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Reviews

LADYDRAKE
25

LADYDRAKE

11/1/2010

YOU MUST TRY THIS RECIPE!!!! Simply delicious. I halved the recipe and used a 2 quart glass baking pan. I reduced the pumpkin pie spice to 1 1/2 tsp total and didn't measure the whipped topping when adding it to the top most layer. I was afraid I wouldn't care for the crust (especially because I'm not a huge fan of pecans) but it was PERFECT so please try it before you change it. This is one of those recipes you just want to keep eating. Dangerously good!!! **Don't forget to set the cream cheese & butter out to soften and the whipped topping should be in the fridge not freezer so it's easy to work with!**

SPARKLESANGELS
24

SPARKLESANGELS

12/22/2003

I made this for a Thanksgiving party and it was a really big hit! The finished product was delicious and I would recommend this to anyone who really wants to take their time cooking. This is also great for children...I'm young myself. Very great dish!

NATURALTES
17

NATURALTES

11/12/2004

This was delicious!! I wasn't up for trying a 'real' cheesecake at the moment. Saw this one thought it sounded perfect. I used a graham cracker crust as I'm not a fan of pecans. (1/2 butter, melted, 1 1/2 c graham cracker crumbs and 2 Tbsp sugar) Perfect!! Note: Springform pan highly suggested. It made a huge mound in my standard pie pan.

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