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4.23
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No Bake Pumpkin Cheesecake with Pudding Mix
This
No Bake Pumpkin Cheesecake with Pudding Mix
is the perfect combination of cheesecake and pumpkin pie all in one delicious recipe.
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
No Bake Pumpkin Cheesecake with Pudding Mix, pumpkin pie
Servings:
8
servings
Calories:
435
kcal
Author:
Lois
Equipment
Parchment Paper Baking Sheets
Ingredients
8
ounces
cream cheese; softened
1
cup
milk
1
tablespoon
milk
2
tablespoons
powdered sugar
1
teaspoon
vanilla extract
8
ounces
whipped topping; defrosted
Canned Pure Pumpkin; 15 ounce can
2
packages Cheesecake Pudding Mix; 4 servings each size
2
teaspoons
pumpkin pie spice
1
graham cracker crust; prepared
Instructions
In a large bowl, using an electric mixer, add the cream cheese, powdered sugar, vanilla extract and the one tablespoon of milk.
Beat together until smooth.
Add half of the container of whipped topping.
Fold it gently into the cream cheese mixture.
Add it to the bottom of the prepared graham cracker crust.
Add the pudding mix to a mixing bowl.
Then add the can of pure pumpkin.
Add the pumpkin pie spice.
Finally add the milk.
Using an electric mixer, combine together until everything is smooth.
Gently spread the pumpkin pudding layer on top of the cream cheese layer.
There's no need to chill either layer yet.
Now add the remaining half of the whipped topping to the top of the pumpkin pudding layer.
Spread it around to make sure the pumpkin layer is pretty well covered.
Add chopped pecans or walnuts if you want to the top of the cheesecake.
Refrigerate the pumpkin cheesecake for at least 2 to 4 hours before serving.
Nutrition
Serving:
1
g
|
Calories:
435
kcal
|
Carbohydrates:
52
g
|
Protein:
5
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
31
mg
|
Sodium:
578
mg
|
Fiber:
1
g
|
Sugar:
38
g