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

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4.5 4 9
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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.
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 slice: 259 calories, 11g fat (6g saturated fat), 27mg cholesterol, 397mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 5g 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


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)
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MY REVIEW
Kimber2u
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
fullen4@aol.com
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
penguin1389
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
ronnied
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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