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.
Ingredients
- 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
Preparation
- 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.
320930
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 450 |
| % 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 A | 45 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 8 %DV |
| Potassium | 4 %DV |
| Vitamin D | 0 %DV |
