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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 servings 131g Recipe makes 8 servings) |
||
| Calories 382 | ||
| Calories from Fat 216 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.1g | 37% | |
| Saturated Fat 12.0g | 59% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 367mg | 15% | |
| Potassium 168mg | 4% | |
| Total Carbohydrate 39.0g | 13% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 27.4g | ||
| Protein 4.7g | 9% | |
Ingredients
-
1 (8 ounce) package cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1 (8 ounce) container whipped topping
- 1 prepared graham cracker crust (9-inch)
Directions
1
Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.2
Gently stir in whipped topping.3
Spoon into crust. Refrigerate three hours or until set. Garnish as desired.4
Store leftover cheesecake in refrigerator.
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- Course > Desserts > Cakes
- Course > Desserts > Cheesecakes
- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: jrivera
On Dec 22, 2008
This is really good and really, really easy...which is great! I made it for a Thanksgiving party at work, and again for the family on Thanksgiving. Everyone loved it.
From: Seamor
On Nov 6, 2008
Excellent taste. This came out more like mouse though than a cheesecake. It was really soft and barely held it's shape when I served it. It tasted excellent though and both of the pies I made disappeared.
From: Donella
On Dec 3, 2001
So simple to make and such a hit at the Thanksgiving table this year!! Definately will become a traditional dish at our house each Thanksgiving!!
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