Harvest Pumpkin Cheesecake Recipe Recipe

Name: Harvest Pumpkin Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cold Whip; 1 c. gingersnap crumbs; 1/2 c. finely minced pecans; 3 tbsp. melted butter; 8 ounce. cream cheese; 1/4 c. sugar; 1 egg; Dash of salt; 16 ounce. pumpkin; 1/3 c. evaporated lowfat milk; 1/2 c. sugar; 2 Large eggs; 1 teaspoon cinnamon; 1/4 teaspoon ginger

Servings: persons

Cold Whip
1 c. gingersnap crumbs
1/2 c. finely minced pecans
3 tbsp. melted butter
8 ounce. cream cheese
1/4 c. sugar
1 egg
Dash of salt
16 ounce. pumpkin
1/3 c. evaporated lowfat milk
1/2 c. sugar
2 Large eggs
1 teaspoon cinnamon
1/4 teaspoon ginger

1
Combine crumbs, nuts and butter.
2
Press into bottom of 9-inch pie pan.
3
Combine softened cream cheese, 1/4 c. sugar and vanilla, mixing with electric mixer.
4
Blend in egg.
5
Pour over crust.
6
Combine remaining ingredients; mix well.
7
Pour over cream cheese mix.
8
Bake at 325 degrees for 1 hour 30 min or possibly till set.
9
Chill.
10
Cover with Cold Whip before serving.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cold Whip, 1 c. gingersnap crumbs, 1/2 c. finely minced pecans, 3 tbsp. melted butter, and more.

Yes, Harvest Pumpkin Cheesecake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Pumpkin Cheesecake Recipe

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