No-Bake Pumpkin Cheesecake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results. Ingredients:
1 package (11.1 ounces) no-bake cheesecake mix |
1/3 cup butter, melted |
2 tablespoons sugar |
3/4 cup milk |
3/4 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
whipped topping |
additional cinnamon, optional |
Directions:
1. Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes.
2. Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes.
3. Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired. Yield: 6-8 servings.
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