Pumpkin Cheesecake I Recipe

Name: Pumpkin Cheesecake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup butter, softened; 1 cup chopped pecans; 2 (8 ounce) packages cream cheese, softened; 5 cups frozen whipped topping, thawed; 2 cups confectioners' sugar; 2 teaspoons vanilla extract; 2 (3.5 ounce) packages instant vanilla pudding mix; 1/2 cup milk; 3 cups pumpkin puree; 4 teaspoons pumpkin pie spice; 1/2 cup chopped pecans (optional)

Servings: persons

2 cups all-purpose flour
1 cup butter, softened
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
5 cups frozen whipped topping, thawed
2 cups confectioners' sugar
2 teaspoons vanilla extract
2 (3.5 ounce) packages instant vanilla pudding mix
1/2 cup milk
3 cups pumpkin puree
4 teaspoons pumpkin pie spice
1/2 cup chopped pecans (optional)

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.
3
Bake in preheated oven for 15 minutes. Set aside to cool.
4
In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.
5
In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.

1636

kcal

Calories

Fat

162

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 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup butter, softened, 1 cup chopped pecans, 2 (8 ounce) packages cream cheese, softened, and more.

Yes, Pumpkin Cheesecake I 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.

Pumpkin Cheesecake I

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