Pumpkin Cheesecake with Pecan Crust recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 cups all-purpose flour 1 cup butter, softened 1 cup chopped pecans 2 (8 ounce) packages cream cheese, softened 5 cups frozen whipped topping, thawed 2 cups confectioners' sugar 2 teaspoons vanilla extract 2 (3.5 ounce) packages instant vanilla pudding mix ½ cup milk 3 cups pumpkin puree 4 teaspoons pumpkin pie spice ½ cup chopped pecans
Nutrition Info
- 562.5 caloriescarbohydrate: 53.6 gcholesterol: 66 mgfat: 37.5 gfiber: 3 gprotein: 6.3 gsaturatedFat: 20.7 gservingSize: -sodium: 492.3 mgsugar: 33.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cheesecake with Pecan Crust
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven for 15 minutes. Set aside to cool.
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.
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.