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    You are in: Home / Recipes / 2-Step Pumpkin Cheesecake Recipe
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    2-Step Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

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    Ingredients:

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
    2. 2
      Gently stir in whipped topping.
    3. 3
      Spoon into crust. Refrigerate three hours or until set. Garnish as desired.
    4. 4
      Store leftover cheesecake in refrigerator.

    Ratings & Reviews:

    • on November 20, 2001

      45

      Very easy and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2001

      45

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2001

      55

      Great cheesecake, I've made 10 of them in 2 months. I change the cream cheese to goat cream cheese and friends always ask for this one.Ihave made it with a gingersnap crust also.I rate this cheese cake a 5 star +. Thank You Nany

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (30)

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    Nutritional Facts for 2-Step Pumpkin Cheesecake

    Serving Size: 1 (1052 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 382.7
     
    Calories from Fat 216
    56%
    Total Fat 24.0 g
    37%
    Saturated Fat 11.9 g
    59%
    Cholesterol 53.9 mg
    17%
    Sodium 367.3 mg
    15%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 1.3 g
    5%
    Sugars 27.4 g
    109%
    Protein 4.7 g
    9%

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