Prep Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 10 mins
Servings:
8
Yield:
1 (9-inch) cheesecake
Ingredients
>10ouncespumpkin pie filling
>8 ¾ouncescream cheese, softened
>2cupsfrozen whipped topping, thawed and divided
>1cupconfectioners' sugar
>1(9-inch)prepared shortbread pie crust
>1teaspoonground cinnamon for dusting (Optional)
Directions
Gather all ingredients.
Beat pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners’ sugar in a large bowl until smooth.
Spread into the prepared pie crust.
Spread remaining whipped topping evenly over pie.
Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle with cinnamon before serving, if desired.
Cook’s Note
>For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.
>Use a gingersnap or graham cracker crust if preferred.
Nutrition Facts (per serving)
| 454 | Calories |
| 26g | Fat |
| 51g | Carbs |
| 5g | Protein |
