Pumpkin Cheesecake I

Pumpkin Cheesecake I

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"A combination of cheesecake and pumpkin pie. For lovers of both!"
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servings 562 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.
  3. Bake in preheated oven for 15 minutes. Set aside to cool.
  4. In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.
  5. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.


  1. 54 Ratings

Most helpful positive review

YOU MUST TRY THIS RECIPE!!!! Simply delicious. I halved the recipe and used a 2 quart glass baking pan. I reduced the pumpkin pie spice to 1 1/2 tsp total and didn't measure the whipped topping ...

Most helpful critical review

Not bad, but I was overall a little disappointed in this. Definitely cut down a little on the pumpkin pie spice. Maybe I wanted this to come out of the pan in perfect squares, but it was reall...

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Least positive

YOU MUST TRY THIS RECIPE!!!! Simply delicious. I halved the recipe and used a 2 quart glass baking pan. I reduced the pumpkin pie spice to 1 1/2 tsp total and didn't measure the whipped topping ...

I made this for a Thanksgiving party and it was a really big hit! The finished product was delicious and I would recommend this to anyone who really wants to take their time cooking. This is als...

This was delicious!! I wasn't up for trying a 'real' cheesecake at the moment. Saw this one thought it sounded perfect. I used a graham cracker crust as I'm not a fan of pecans. (1/2 butter,...

I made this while testing out different recipes for Thanksgiving. This was delicious! Since I'm hypoglycemic and am watching my weight, I made this with Splenda, low-fat, sugar-free pudding mi...

This recipe is awesome! It came out perfect and the crust is to die for. I shared it with my family and some co-workers and everyone just loves it. I didnt find it to be too rich but I noticed t...

Yummy, very rich so don't need big portions, can also dot with dried cranberries on the top. And after making this about 6 times, I messed up and didn't reserve whipped topping, it all went int...

This pumkin cheesecake is really good!! I must admit,the first day my family thought the pumkin puree tasted a bit like baby food but I noticed the longer it was in the fridge the firmer it got....

This was an awesome dessert! I followed the directions, made no changes and it came out perfect. Although there was a regular pumpkin pie there also, no one touched it, and they all raved about ...

Yummy! Be sure not to cook the crust for more than 15 minutes. Thanks!

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