No-Bake Pumpkin Cheesecake Recipe

4.5 5 9
No-Bake Pumpkin Cheesecake Recipe
No-Bake Pumpkin Cheesecake Recipe photo by Taste of Home
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No-Bake Pumpkin Cheesecake Recipe

Read Reviews
4.5 5 9
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (11.1 ounces) no-bake cheesecake mix
  • 1/3 cup butter or margarine, melted
  • 2 tablespoons sugar
  • 3/4 cup milk
  • 3/4 cup canned pumpkin or cooked 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 mixing bowl, combine 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. Garnish 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 slice: 259 calories, 11g fat (6g saturated fat), 27mg cholesterol, 397mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 5g protein.

  • 1 package (11.1 ounces) no-bake cheesecake mix
  • 1/3 cup butter or margarine, melted
  • 2 tablespoons sugar
  • 3/4 cup milk
  • 3/4 cup canned pumpkin or cooked pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Whipped topping
  • Additional cinnamon, optional
  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. Meanwhile, in a mixing bowl, combine 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. Garnish 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

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Reviews forNo-Bake Pumpkin Cheesecake

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Tasha User ID: 8973618 257140
Reviewed Nov. 22, 2016

"I used the nobake filling and added 2 blocks of cream cheese a can of sweetened condensed milk half can of pumpkin cinnamon and 2 cups of milk o t will make 2 pies and it was awesome"

MY REVIEW
Kimber2u User ID: 6937958 62301
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!! =^)"

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[email protected] User ID: 6930230 49233
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 User ID: 6236902 31087
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 User ID: 41496 18537
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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