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No-Bake Pumpkin Cheesecake Recipe
No-Bake Pumpkin Cheesecake Recipe photo by Taste of Home

No-Bake Pumpkin Cheesecake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes.
  3. Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired. Yield: 6-8 servings.
Originally published as Pumpkin Cheesecake in Quick Cooking November/December 1998, p15

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.

Reviews for No-Bake Pumpkin Cheesecake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 25, 2012

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!! =^)

MY REVIEW
Reviewed Oct. 20, 2012

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.

MY REVIEW
Reviewed Oct. 23, 2011

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.

MY REVIEW
Reviewed Nov. 15, 2010

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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