Butterscotch Pumpkin Pudding Cheesecake

3
Amanda Marble

By
@miss_scarlett

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


Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr
Method:
No-Cook or Other

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

Step-by-Step

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