butterscotch pumpkin pudding cheesecake

Name: Butterscotch Pumpkin Pudding Cheesecake
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 - 9-inch graham cracker crust (6 oz. crust); 8 ounce(s) softened cream cheese; 2 box(es) butterscotch instant pudding mix (3.5 oz each); 1 can(s) pumpkin (15 oz.); 8 ounce(s) whipped cream topping, chilled, not frozen; 1 tablespoon(s) freshly grated nutmeg; 1 tablespoon(s) pumpkin pie spice; 1 tablespoon(s) cinnamon; 1 cup(s) coarsely chopped pecans (optional)

★★★★★ 3

Slice of Butterscotch Pumpkin Pudding Cheesecake on a plate.

review

a recipe by

Amanda Marble

@miss_scarlett

Detroit, MI

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.

— The Test Kitchen @kitchencrew

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★★★★★ 3

serves 6-8

prep time 15 Min

cook time 1 Hr

method No-Cook or Other

Ingredients For butterscotch pumpkin pudding cheesecake

1

9-inch graham cracker crust (6 oz. crust)
8 oz

softened cream cheese
2 box

butterscotch instant pudding mix (3.5 oz each)
1 can

pumpkin (15 oz.)
8 oz

whipped cream topping, chilled, not frozen
1 Tbsp

freshly grated nutmeg
1 Tbsp

pumpkin pie spice
1 Tbsp

cinnamon
1 c

coarsely chopped pecans (optional)

How To Make butterscotch pumpkin pudding cheesecake

1
Whip softened cream cheese and pumpkin until smooth.

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