Butterscotch Pumpkin Pudding Cheesecake

10
Amanda Marble

By
@miss_scarlett

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. Test Kitchen Avatar 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 (6 oz. crust)
  • 8 oz
    softened cream cheese
  • 2 box
    butterscotch instant pudding mix (3.5 oz each)
  • 1 can(s)
    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

Step-by-Step

  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.

Printable Recipe Card

About Butterscotch Pumpkin Pudding Cheesecake




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