Pumpkin cheesecake

Pumpkin cheesecake

Ingredients/Components

• butter, softened - 1 c
• vanilla - 2 tsp
• chopped pecans - 1 c
• milk - 1/2 c
• flour - 2 c
• pumpkin - 3 c
• powdered sugar - 2 c
• Cool Whip - 2 c
• pumpkin pie spice - 4 tsp
• thawed Cool Whip - 2 c
• Bake for 15 minutes in a 350° oven
• Top Layer:2 3 oz

How to make pumpkin cheesecake:

Beat together; press into a 13 x 9-inch pan. Bake for 15 minutes in a 350° oven. Let cool.Middle Layer:2 (8 oz.) pkg. cream cheese2 c. powdered sugar2 c. thawed Cool Whip2 tsp. vanilla Mix together; spoon on top of cooled crust.Top Layer:2 (3 oz.) boxes instant vanilla pudding2 c. Cool Whip1/2 c. milk3 c. pumpkin4 tsp. pumpkin pie spice2 tsp. vanilla Spoon on top of cream cheese mixture. Top with 1 cup Cool Whip. Keep refrigerated.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.