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PHILADELPHIA No-Bake Pumpkin Cheesecake
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PHILADELPHIA No-Bake Pumpkin Cheesecake

3 Hr(s) 15 Min(s)
15 Min(s) Prep
3 Hr(s) Cook
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
1
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
2
Spoon into crust.
3
Refrigerate 3 hours or until firm.
4
Serve topped with remaining COOL WHIP.
Kitchen Tips
Tip 1
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Tip 2
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.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 200mg
9%
Total Carbohydrates 37g
13%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 3g
6%
Vitamin A
100%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
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