PHILADELPHIA No-Bake Pumpkin Cheesecake

190 8 servings, 1 piece (119 g) each
Recipe By
5
(1) 0 Reviews
Prep Time
10
min.
Total Time
3
hr.
10
min.
Servings

8 servings, 1 piece (119 g) each

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

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What You Need

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Make It

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  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with mixer until blended. Gently stir in 2-1/2 cups Cool Whip.
  • Spoon into crust.
  • Refrigerate cheesecake and remaining Cool Whip 3 hours. Serve cheesecake topped with remaining Cool Whip.

How to Soften the Cream Cheese

Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened.

Note

This easy-to-make cheesecake can be refrigerated up to 24 hours before serving as directed.

Servings

  • 8 servings, 1 piece (119 g) each

Nutritional Information

Serving Size 8 servings, 1 piece (119 g) each
AMOUNT PER SERVING
Calories 330
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 40mg
Sodium 260mg
Carbohydrate 36g
Dietary fibre 1g
Sugars 25g
Protein 4g
   
Vitamin A 60 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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