Pumpkin Cheesecake with Pecan Crust

This cheesecake starts with a baked pecan crumble crust. The rest is a no-bake cheesecake layer and a pumpkin layer. Top with more whipped topping and chopped nuts, if desired.

• Calories: 563 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• ½ cup milk
• 1 cup chopped pecans (Optional)
• 2 cups confectioners' sugar
• 2 (8 ounce) packages cream cheese, softened
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 4 teaspoons pumpkin pie spice
• ½ cup chopped pecans (Optional)
• 5 cups frozen whipped topping, thawed
• 3 cups pumpkin puree

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.

Step 3

Bake in preheated oven for 15 minutes. Set aside to cool.

Step 4

In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.

Step 5

In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.