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No-Bake HONEY MAID Pumpkin Cheesecake with Glazed Pecans

No-Bake HONEY MAID Pumpkin Cheesecake with Glazed Pecans

Celebrate Thanksgiving with this no bake pumpkin cheesecake, topped with whipped topping, caramel and glazed pecans for a beautiful holiday dessert.

Prep time30 min
Total time4hr 30min
ServingsMakes 8 servings.
  • 12 HONEY MAID Honey Grahams, finely crushed (about 1-3/4 cups crumbs)
  • 6 Tbsp. butter, melted
  • ¾ cup sugar, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 1½ cups thawed frozen whipped topping, divided
  • 2 Tbsp. caramel ice cream topping
  • ½ cup glazed pecan halves
  • Heat oven to 350°F.
  • Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom and up side of 9-inch pie plate.
  • Bake 7 to 8 min. or until lightly browned. Cool completely.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Stir in 1 cup whipped topping. Spoon into prepared crust.
  • Refrigerate 4 hours or until firm.
  • Top with remaining whipped topping, caramel topping and nuts before serving.
Recipe Tips
  • Snack Mindfully
    Stay in the moment and focus on what you’re eating for a satisfying experience with a portion of this creamy pumpkin cheesecake.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 27g 
   Saturated fat 14g 
   Trans fat 1g 
Cholesterol 50mg 
Sodium 330mg 
Carbohydrate 51g 
   Dietary fiber 3g 
   Total sugars 35g 
   Added sugars 31g 
Protein 4g 
Vitamin A45 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron8 %DV
Potassium4 %DV
Vitamin D0 %DV

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