Pumpkin Cheesecake With Pecan Crust
Leftover pumpkin pie filling can be used in a variety of other recipes as well.
Recipe Summary Pumpkin Cheesecake With Pecan Crust
A combination of cheesecake and pumpkin pie. For lovers of both!Ingredients | Recipes Using Pumpkin Pie Filling
2 cups all-purpose flour 1 cup butter, softened 1 cup chopped pecans (Optional) 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 (Optional) Directions
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. Info | Recipes Using Pumpkin Pie Filling Servings:
15
Yield:
15 servings
TAG : Pumpkin Cheesecake With Pecan Crust Fruits and Vegetables, Vegetables, Squash,
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