Butterscotch Pumpkin Pudding Cheesecake
By
Amanda Marble
@miss_scarlett
5
I LOVE pumpkin, and always have canned pumpkin in my pantry. I love easy, instant yumminess and this pie fits the bill perfectly!
Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr
Method:
No-Cook or Other
Blue Ribbon Recipe
Notes from the Test Kitchen:
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!
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!
Ingredients
- 1
- 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
- cinnamon
- 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.
About Butterscotch Pumpkin Pudding Cheesecake
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids
Recipe For: The Best Cheesecake
