Recipe by Carolyn
"A combination of cheesecake and pumpkin pie. For lovers of both!"
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2 (8 ounce) packages
cream cheese, softened
frozen whipped topping, thawed
2 (3.5 ounce) packages
instant vanilla pudding mix
pumpkin pie spice
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 when adding it to the top most layer. I was afraid I wouldn't care for the crust (especially because I'm not a huge fan of pecans) but it was PERFECT so please try it before you change it. This is one of those recipes you just want to keep eating. Dangerously good!!! **Don't forget to set the cream cheese & butter out to soften and the whipped topping should be in the fridge not freezer so it's easy to work with!**
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 really messy. It tasted good, just not exactly what I wanted.
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 also great for children...I'm young myself. Very great dish!
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, melted, 1 1/2 c graham cracker crumbs and 2 Tbsp sugar) Perfect!! Note: Springform pan highly suggested. It made a huge mound in my standard pie pan.
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 mix, skim milk, low-fat cream cheese and low-fat butter. I'm sure this will be a big hit at Thanksgiving this year!
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 that the taste really changes with the different kinds of cream cheese you use. I used a regular cream cheese and it came out really sweet but delicious and again with an organic cream cheese and it came out more creamy than sweet. Maybe that'll help out for anyone who found it to be too rich.
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 into the pumpkin layer and hey, it's great that way and easier as well! : )
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. So my only advice is make it a day ahead of time it makes a huge difference!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cheesecake I
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 337
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