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No-Bake Pumpkin Cheesecake Recipe

No-Bake Pumpkin Cheesecake Recipe photo by Taste of Home

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It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results.

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No-Bake Pumpkin Cheesecake Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

1 package (11.1 ounces) no-bake cheesecake mix
1/3 cup butter, melted
2 tablespoons sugar
3/4 cup milk
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Whipped topping
Additional cinnamon, optional

Directions

Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes.
Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes.
Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 259 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 397 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pumpkin Cheesecake in Quick Cooking November/December 1998, p15

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Reviews for No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

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Reviewed on Oct. 25, 2012 by Kimber2u

This recipe was very good!! I did not use cloves because I dont like them so I added extra cinnamon. This might just be a new holiday favorite!! =^)

Reviewed on Oct. 20, 2012 by fullen4@aol.com

I took the recipe to a party and everyone liked it. I thought it was good, but it did need just a little more spice.

Reviewed on Oct. 23, 2011 by penguin1389

This was a wonderful combination of pumpkin pie and a simple cheesecake. It was easy to make, but instead of using the graham cracker crust I substituted with a refrigerated pie crust to make it more like a pie.

Reviewed on Nov. 15, 2010 by ronnied

This recipe certainly is easy to make, but I was a bit disappointed as to the flavor. Not really sure what to suggest to make it taste better, but to me, it does need something.....