A combination of cheesecake and pumpkin pie. For lovers of both!
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash
Yield 15
Number Of Ingredients 12
Steps:
- 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, 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.
Nutrition Facts : Calories 562.5 calories, Carbohydrate 53.6 g, Cholesterol 66 mg, Fat 37.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 492.3 mg, Sugar 33.9 g
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