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Pumpkin Cheesecake with Pecan Crust

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Pumpkin Cheesecake with Pecan Crust

Features:

    Directions

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    Ingredients :

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

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9×13 inch baking dish.
  • Bake in preheated oven for 15 minutes. Set aside to cool.
  • 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.
  • 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.
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