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PHILADELPHIA No-Bake Pumpkin Cheesecake

PHILADELPHIA No-Bake Pumpkin Cheesecake is rated 4.541237113402062 out of 5 by 194.
Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

8 servings

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Soften the Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 to 15 sec. or just until slightly softened.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 340
Total fat 20g
Saturated fat 14g
Cholesterol 40mg
Sodium 200mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 100 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Love this recipe! Love this recipe! I always get rave reviews when I make this pie. I use powdered sugar instead. I also change it up by adding a thin layer of finely crumbled ginger snaps between the graham cracker crust and the filling, which everyone really likes. Also, it's better to make a day in advance to set up and hold it's shape.
Date published: 2012-11-23
Rated 4 out of 5 by from A wonderful recipe for a quick and tasty cheesecake-pie. A wonderful recipe for a quick and tasty cheesecake-pie. I doubled the filling quantities so I would have a sky high product. The only alteration I made was using just one container of Cool Whip as it was all I had. One container worked great. When in a rush, I use a ready made graham cracker crust and top the cheesecake with fresh whipped cream. Yummy!! There is a little left over filling that doesn't fit in the crust so I fill 2-3 small pudding cups and my family enjoys this too. Can use lower fat product which doesn't seem to affect the end result.
Date published: 2009-06-02
Rated 5 out of 5 by from This has got to be the BEST and easiest dessert we've ever had. This has got to be the BEST and easiest dessert we've ever had. Everyone who has tried it wants the recipe. Even my Husbands co-workers. We have had to print it for everyone!! I think it is also a very festive dessert for the up-coming Holidays, and without all the cooking and cleaning of baking, and also light enough to enjoy after all the Holiday meals. Once you try it, you Will definitely want this again, and so will your company!! Keep this recipe HANDY!!
Date published: 2002-10-31
Rated 5 out of 5 by from I accidently misread the ingredients and did two AND a half cups cool whip, not two HALF cups lol. I accidently misread the ingredients and did two AND a half cups cool whip, not two HALF cups lol. But this came out SO much fluffier, lighter, sweet, etc. Try it this way!! It's a great varient. Especially if you do extra creamy cool whip!!! This is so easy to make but tastes like you spent hours in the kitchen! i've made this year after year! My coworkers beg me to make it all the time!!!
Date published: 2006-11-12
Rated 5 out of 5 by from This is one of the easiest and best dessert to make if you don't have much time or want to bring a... This is one of the easiest and best dessert to make if you don't have much time or want to bring a delightful dessert for a potluck. It only took 10 minutes to mix all the ingredients before plopping it into the pie shell. The three hours of fridge time does make me impatient, but it's only because this dessert is scrumptious. I like to add extra cinnamon, nutmeg and ginger. Yum yum!
Date published: 2009-11-22
Rated 5 out of 5 by from This was a very good recipe and very easy to make. This was a very good recipe and very easy to make. I like the taste better than the cheesecakes that are baked in the oven for some reason. I would suggest this recipe to anyone who loves deserts like myself and would make a very good desert for thanksgiving or anytime of the year. You could probably even use fresh pumpkin in this also. VERY VERY GOOD!!!!! 5 star recipe.
Date published: 2002-10-18
Rated 5 out of 5 by from This was SO easy. This was SO easy. I used the canned pumpkin that has pumpkin pie spice, and sugar in it. I omited those two ingredients from the recipe. I also opted for lite whipped topping and low fat cream cheese. It turned out perfectly. This was a fantastic make ahead dessert--I was able to make it the day before a dinner party to make life easier for me. Great recipe.
Date published: 2007-11-04
Rated 4 out of 5 by from We love this at our family get togethers for Thanksgiving. We love this at our family get togethers for Thanksgiving. It is very easy to make and comes together quickly. It is very, very delicious. Ever since I found this recipe, it's a new tradition added to the Thanksgiving dessert table. However, I added more cream cheese, less Cool Whip and more pumpkin pie spice. Every time it gets made, it gets rave reviews!!
Date published: 2010-07-30
  • 2016-08-28T10:21CST
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