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No-Bake Pumpkin Cheesecake

 No-Bake Pumpkin Cheesecake
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.
6-8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.