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No-Bake Pumpkin Cheesecake

Total Time

Prep: 20 min. + chilling

Makes

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.
No-Bake Pumpkin Cheesecake Recipe photo by Taste of Home

Ingredients

  • 1 package (11.1 ounces) no-bake cheesecake mix
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 3/4 cup milk
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Whipped topping
  • Additional cinnamon, optional

Directions

  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.
  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.
  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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