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Tuesday, March 8, 2016

pumpkin cheesecake i

Ingredients

  • Servings: 15
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1 cup chopped pecans
  • 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
  • 1/2 cup milk
  • 3 cups pumpkin puree
  • 4 teaspoons spice
  • 1/2 cup chopped pecans (optional)

Recipe

  • 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 9x13 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, 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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