2-Step Pumpkin Cheesecake

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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
6
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ingredients

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directions

  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
  • Gently stir in whipped topping.
  • Spoon into crust. Refrigerate three hours or until set. Garnish as desired.
  • Store leftover cheesecake in refrigerator.

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Reviews

  1. Very easy and delicious!
     
  2. So simple to make and such a hit at the Thanksgiving table this year!! Definately will become a traditional dish at our house each Thanksgiving!!
     
  3. Great cheesecake, I've made 10 of them in 2 months. I change the cream cheese to goat cream cheese and friends always ask for this one.Ihave made it with a gingersnap crust also.I rate this cheese cake a 5 star +. Thank You Nany
     
  4. This is a great quick,easy,tasy cheescake. the hardest thing about it is waiting for it to cool. Yum! Jinx
     
  5. This cheesecake was a hit with my family. I'll make it every Thanksgiving from now on. It was so easy to make. I loved it. UPDATE: My family loved this so much. I made three times in one month.
     
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Tweaks

  1. My only problem with this recipe was that it didnt fit in the pie plate. I substituted 1/4 tsp each cinnamon and nutmeg for the pumpkin pie spice and the filling was so rich it almost tasted like a pumpkin mousse. I am planning on making a crustless version to finish off the can of pumpkin, Absolutely delicious, thank you
     

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