Butterscotch Pumpkin Pudding Cheesecake

Amanda Marble


I LOVE pumpkin, and always have canned pumpkin in my pantry. I love easy, instant yumminess and this pie fits the bill perfectly!

Blue Ribbon Recipe

This creamy yummy goodness has more of a texture of a pie than a cheesecake. The combo of the butterscotch pudding and all the pumpkin and spices are very unique. This dessert will be a great addition to a holiday meal! The Test Kitchen


★★★★★ 2 votes

15 Min
1 Hr
No-Cook or Other


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9-inch graham cracker crust
8 oz
softened cream cheese
2 box
(2 large boxes) butterscotch instant pudding mix
15 oz
(1 can) pumpkin
8 oz
whipped cream topping, chilled, not frozen
1 Tbsp
freshly grated nutmeg
1 Tbsp
pumpkin pie spice
1 Tbsp
1 c
coarsely chopped pecans (optional)

How to Make Butterscotch Pumpkin Pudding Cheesecake


  • 1Whip softened cream cheese and pumpkin till smooth.
  • 2Add pudding and spices. Blend until creamy.
  • 3Fold in whipped cream topping and mix till blended.
  • 4Pour into crust and top with pecans.
  • 5Chill for at least 1 hour before serving.

Printable Recipe Card

About Butterscotch Pumpkin Pudding Cheesecake

Course/Dish: Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids
Recipe For: The Best Cheesecake

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