butterscotch pumpkin pudding cheesecake

★★★★★ 2 Reviews
miss_scarlett avatar
By Amanda Marble
from 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
★★★★★ 2 Reviews
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

  • Whipping together softened cream cheese and pumpkin.
    1
    Whip softened cream cheese and pumpkin until smooth.
  • Blending in pudding and spices.
    2
    Add pudding and spices. Blend until creamy.
  • Folding in whipped topping.
    3
    Fold in whipped cream topping and mix until blended.
  • Batter in crust with nuts on top.
    4
    Pour into crust and top with pecans.
  • Cheesecake ready to chill.
    5
    Chill for at least 1 hour before serving.
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