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!
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! 
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr
Method:
No-Cook or Other
Ingredients
-
19-inch graham cracker crust
-
8 ozsoftened cream cheese
-
2 box(2 large boxes) butterscotch instant pudding mix
-
15 oz(1 can) pumpkin
-
8 ozwhipped cream topping, chilled, not frozen
-
1 Tbspfreshly grated nutmeg
-
1 Tbsppumpkin pie spice
-
1 Tbspcinnamon
-
1 ccoarsely chopped pecans (optional)
How to Make Butterscotch Pumpkin Pudding Cheesecake
- Whip softened cream cheese and pumpkin till smooth.
- Add pudding and spices. Blend until creamy.
- Fold in whipped cream topping and mix till blended.
- Pour into crust and top with pecans.
- Chill 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
