Butterscotch Pumpkin Pudding Cheesecake
By
Amanda Marble
@miss_scarlett
11
I LOVE pumpkin and always have canned pumpkin in my pantry. I love easy, instant yumminess and this pie fit's the bill perfectly!
Blue Ribbon Recipe
An easy to make pie with a unique flavor. This creamy pie is a cross between a no-bake cheesecake and pumpkin pie. The butterscotch flavor is noticeable and pairs nicely with the pumpkin and warm spices. Since this is a no-bake dessert, it is a cinch to throw together and would be a great addition to a holiday meal.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr
Method:
No-Cook or Other
Ingredients
-
19-inch graham cracker crust (6 oz. crust)
-
8 ozsoftened cream cheese
-
2 boxbutterscotch instant pudding mix (3.5 oz each)
-
1 can(s)pumpkin (15 oz.)
-
8 ozwhipped cream topping, chilled, not frozen
-
1 Tbspfreshly grated nutmeg
-
1 Tbsppumpkin pie spice
-
1 Tbspcinnamon
-
1 ccoarsely chopped pecans (optional)
How to Make Butterscotch Pumpkin Pudding Cheesecake
- Whip softened cream cheese and pumpkin until smooth.
- Add pudding and spices. Blend until creamy.
- Fold in whipped cream topping and mix until blended.
- Pour into crust and top with pecans.
- Chill for at least 1 hour before serving.
About Butterscotch Pumpkin Pudding Cheesecake
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy For Kids
Recipe For: The Best Cheesecake
