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No-Bake Pumpkin Cheesecake

Prep time

10 min

Total time

3 hr 10 min

Servings

Makes 8 servings

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    Ingredients
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1 cup canned pumpkin
    • 1/2 cup sugar
    • 1/2 tsp. pumpkin pie spice
    • 1 tub (8 oz.) frozen whipped topping, thawed, divided
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
Preparation
  • Beat  first 4 ingredients in large bowl with mixer until blended. Gently stir in 2-1/2 cups whipped topping; spoon into crust.
  • Top  with remaining whipped topping.
  • Refrigerate  3 hours or until firm.

Recipe Tips

Size WiseEnjoy a serving of this rich and indulgent cheesecake on special occasions.

How to Soften Cream CheesePlace completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 to 15 sec. or until slightly softened.

NoteThis easy-to-make cheesecake can be refrigerated up to 24 hours before serving.

53064

Nutrition Information

Nutrition per serving:

  • Calories

    340

  • Total Fat

    20g

  •    Saturated Fat

    14g

  • Cholesterol

    40mg

  • Sodium

    200mg

  • Total Carbohydrate

    37g

  •    Dietary Fiber

    1g

  •    Total Sugars

    25g

  •       Includes Added Sugars

    n/a

  • Protein

    3g

  • Vitamin A

    140%DV

  • Vitamin C

    2%DV

  • Vitamin D

    n/a

  • Calcium

    4%DV

  • Iron

    4%DV

  • Potassium

    n/a

    • n/a indicates that data is not available

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