Taste of Home
No-Bake Pumpkin Cheesecake
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
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.
Ingredients
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1 package (11.1 ounces) no-bake cheesecake mix
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1/3 cup butter, melted
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2 tablespoons sugar
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3/4 cup milk
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3/4 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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Whipped topping
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Additional cinnamon, optional
Directions
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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.
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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.
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3.
Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.
Nutrition Facts
1 slice: 259 calories, 11g fat (6g saturated fat), 27mg cholesterol, 397mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 5g protein.
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