Pumpkin pie cheesecake
1. In medium bowl, whisk together cream cheese, 2 tablespoons milk and sugar. Gently stir in whipped topping. Carefully spread in KEEBLER® READY CRUST® Graham 2 Extra Servings Pie Crust.
2. In large bowl, beat 1c milk, both pudding mixes and spice with wire whisk for 1 minute.
Whisk in pumpkin (mixture will be thick). Carefully spread over cream cheese layer.
3. Refrigerate at least 4 hours or until set.
4. Garnish as desired. Store in refrigerator.
*NOTE: May substitute 1 1/2tsp ground cinnamon, 1/2tsp ground ginger and 1/4tsp ground cloves in place of pumpkin pie spice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (94g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 86 | ||
Calories from Fat: 56 (65%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.2g | 8 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 19.3mg | 6 % | |
Sodium 572.4mg | 20 % | |
Potassium 177.1mg | 5 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 4.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.