No-Bake Pumpkin Cheesecake Pie
The shortbread style crust has notes of vanilla and citrus, and the filling is a bit denser with just the right about of sweetness.
Recipe Summary No-Bake Pumpkin Cheesecake Pie
This was my first attempt at a recipe on my own and it was incredible.Ingredients | German Baked Cheesecake With Sultanas10 ounces pumpkin pie filling8 ¾ ounces cream cheese (at room temperature)2 cups frozen whipped topping, thawed and divided1 cup confectioners' sugar1 (9 inch) prepared shortbread pie crustDirectionsStir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.Refrigerate pie until the filling is set, 4 to 6 hours.Cook's Note:For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream.When it is in the process of mixing and setting, it is very sweet, but as it chills it begins to settle down, and the pumpkin flavor bleeds through.Info | German Baked Cheesecake With Sultanasprep:
10 mins
additional:
4 hrs
total:
4 hrs 10 mins
Servings:
8
Yield:
1 9-inch pie
TAG : No-Bake Pumpkin Cheesecake PieFruits and Vegetables, Vegetables, Squash,
