No Bake Pumpkin Cheesecake
Where to begin? Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no bake. Enough said.
Prep time20 min
Total time3hr 20min
ServingsMakes 8 servings
Ingredients
- 8 HONEY MAID Honey Grahams, finely crushed
- ¾ cup sugar, divided
- ⅓ cup butter or margarine, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- 1 cup canned pumpkin
- ¾ tsp. pumpkin pie spice, divided
- 1 tub (8 oz.) frozen whipped topping, thawed, divided
Preparation
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin and 1/2 tsp. pumpkin pie spice; mix well. Gently stir in 2-1/2 cups whipped topping; spoon into crust.
- Top with remaining whipped topping; sprinkle lightly with remaining spice.
- Refrigerate 3 hours or until firm.
Recipe Tips
- Special Extra
Prepare crust as directed but bake in 375°F oven 8 to 10 min. or until lightly browned. Cool completely before using as directed. - Note
This easy-to-make cheesecake can be refrigerated up to 24 hours before serving. - How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 to 15 sec. or until slightly softened.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 400 |
| % Daily Value* | |
| Total fat 24g | |
| Saturated fat 15g | |
| Trans fat 0g | |
| Cholesterol 50mg | |
| Sodium 230mg | |
| Carbohydrate 45g | |
| Dietary fiber 1g | |
| Total sugars 32g | |
| Added sugars 29g | |
| Protein 3g | |
| Vitamin A | 35 %DV |
| Vitamin C | 0 %DV |
| Vitamin D | 0 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
| Potassium | 2 %DV |
