No Bake Pumpkin Cheesecake Recipe
|Prep time||20 minutes|
|Misc||Child Friendly, Gourmet, Pre-preparable, Serve Cold|
|Occasion||Christmas, Halloween, Thanksgiving|
- 18 Oreos
- 6 tablespoons salted butter
- 8oz cream cheese (softened)
- 2/3 cups pumpkin puree
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 8oz whipped topping (I use Cool Whip)
- 1/4 cup chopped pecans
- 1/4 cup toffee bits (I use Heath baking bits)
- whipped topping
- 1 Oreo
|Pulse Oreos in a food processor until they are fine crumbs. |
Stir in butter until well combined.
Press firmly into a 9" deep dish pie plate, or 10" regular pie plate. Freeze at least 15 minutes.
|In a mixing bowl, beat cream cheese and pumpkin puree. |
Mix in sugar, vanilla, and pie spice until smooth.
Gently fold in cool whip and spread evenly over crust.
|Sprinkle the top of the pie with pecans and toffee. |
*Pipe whipped topping around the outside of the pie, with a dollop in the center. Place an Oreo in the middle. (optional)
Chill at least 3 hours before serving.
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