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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.
This recipe is:
Quick
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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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.....
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