PumpkinCheesecakeFinished

Quick and Easy Pecan Pumpkin Cheesecake

In Food + Cocktails by Shanda CookLeave a Comment

After receiving an invitation to my first Friendsgiving celebration last weekend, I began pondering what side dish I would bring to the party. I’m a sucker for all things pumpkin-flavored (as well as dessert), so I thought it might be fun to combine the two into a treat that went a step beyond typical pumpkin pie. I settled on a super simple pumpkin cheesecake topped with pecan chips, caramel sauce and Cool Whip.

PumpkinCheesecakeIngredients

I found the base of this recipe on Pinterest via Everything Mommyhood. The recipe really couldn’t be more simple. It’s perfect for the busy holiday season when you need a crowd-pleasing dessert but don’t have a lot of time. 

I started by combining a tub of cheesecake filling with 2/3 can of pumpkin puree (not pumpkin pie filling) in a large metal mixing bowl. Next, I sprinkled in 2 tsp of pumpkin pie spice and mixed until well blended. 

The next step is to pour the mixture into a graham cracker pie crust and smooth the top.

PumpkinCheesecakeFinishedPlain

Feel free to stop here, or continue on adding toppings like whipped cream, pecan chips and caramel sauce to dress up the cheesecake. I decided to add pecan chips right away and pack the whipped cream and caramel sauce for party guests to add at their own discretion. 

PumpkinCheesecakePecans

The pecan chips added a nice crunch and nutty flavor to the cheesecake while punching up the presentation. 

After letting the cheesecake chill for a few hours in the fridge, it was time to dig in. My creation earned rave reviews at the Friendsgiving party, and I’d definitely make it again based on how easy and yummy it was. Give it a try for your next gathering with friends or family!

Pecan Pumpkin Cheesecake
Print
1128 calories
163 g
5 g
49 g
15 g
11 g
628 g
652 g
55 g
0 g
36 g
Nutrition Facts
Serving Size
628g
Amount Per Serving
Calories 1128
Calories from Fat 442
% Daily Value *
Total Fat 49g
76%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 32g
Cholesterol 5mg
2%
Sodium 652mg
27%
Total Carbohydrates 163g
54%
Dietary Fiber 16g
65%
Sugars 55g
Protein 15g
Vitamin A
1325%
Vitamin C
31%
Calcium
21%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 graham cracker crust
  2. 2/3 of a 15 oz can of Libby’s Pumpkin Puree (make sure it’s not the pumpkin pie mix)
  3. 2 tsp of pumpkin pie spice
  4. 1 container of Philadelphia Ready to Eat Cheesecake Filling
  5. 1 small bag pecan chips
  6. Whipped topping (optional)
  7. Caramel sauce (optional)
Instructions
  1. Mix the pumpkin puree, pumpkin pie spice and cheesecake filling together. Pour into pie crust.
  2. Chill in refrigerator or freezer for at least one hour.
  3. Before serving, add whipped topping and/or drizzle with caramel sauce. Enjoy!
beta
calories
1128
fat
49g
protein
15g
carbs
163g
more
Adapted from Everything Mommyhood
Prettyography http://www.prettyography.com/

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About the Author and Photographer
Shanda Cook

Shanda Cook

Nothing makes Shanda happier than rocking out to her favorite bands from the front row of local concert venues. A close second would be snuggling with her puppy, Gracie. Always up for a challenge, this tough-as-nails girly-girl also enjoys home renovation, DIY projects, organization and making things look beautiful.

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