Butterscotch Pumpkin Pudding Cheesecake
Whip softened cream cheese and pumpkin until smooth. Add pudding and spices. Blend until creamy. Fold in whipped cream topping and mix until blended. Pour into crust and top...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justapinch.com.
Cooking tools:
- Hand mixer
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Measuring spoon
- Measuring cup
- Pie dish
- Refrigerator
- Plate
- Can opener
Ingredients
- 1 9-inch graham cracker crust (6 oz. crust)
- 8 ounce(s) softened cream cheese
- 2 box(es) butterscotch instant pudding mix (3.5 oz each)
- 1 can(s) pumpkin (15 oz.)
- 8 ounce(s) whipped cream topping, chilled, not frozen
- 1 tablespoon(s) freshly grated nutmeg
- 1 tablespoon(s) pumpkin pie spice
- 1 tablespoon(s) cinnamon
- 1 cup(s) coarsely chopped pecans (optional)
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