Double Layer Pumpkin Pie Cheesecake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (8 ounce) package cream cheese, softened 1 tablespoon milk 1 tablespoon white sugar 1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided 1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid) 1 (15 ounce) can pumpkin puree 1 cup milk 2 (3.4 ounce) packages instant vanilla pudding mix 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves
Nutrition Info
- 421.2 caloriescarbohydrate: 50.9 gcholesterol: 33.4 mgfat: 23.1 gfiber: 2.1 gprotein: 5 gsaturatedFat: 13.9 gservingSize: -sodium: 696.3 mgsugar: 37.3 gtransFat: : -unsaturatedFat: : -
Directions Double Layer Pumpkin Pie Cheesecake
Directions
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Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping, spread into crust.
Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator, top with remaining whipped topping before serving.