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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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6-8 Servings
Prep: 20 min. + chilling

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.

Nutrition 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.

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

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