|Pumpkin Cheesecake with Pecan Crust|
"A mixture of cheesecake and pumpkin pie. For enthusiasts of both!"
- 2 cups all-reason flour
- 1 cup butter, softened
- 1 cup chopped pecans
- 2 (8 ounce) programs cream cheese, softened
- five cups frozen whipped topping, thawed
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 2 (3.Five ounce) programs instant vanilla pudding blend
- 1/2 cup milk
- 3 cups pumpkin puree
- four teaspoons pumpkin pie spice
- half cup chopped pecans (optional)
|Prep :||Cook : 15M||Ready in :|
- Preheat oven to 350 ranges F (175 levels C).
- In a medium blending bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until very well mixed. Press aggregate right into a 9x13 inch baking dish.
- Bake in preheated oven for 15 minutes. Set apart to chill.
- In a medium mixing bowl integrate cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat till easy. Spread lightly over cooled crust.
- In a massive mixing bowl integrate pudding, milk, pumpkin puree, pumpkin pie spice, and a couple of more cups of whipped topping. Stir till thoroughly mixed. Spoon combination over cream cheese layer. Top with final 1 cup of whipped topping. Sprinkle with half cup chopped pecans if favored. Chill as a minimum 1 hour earlier than serving.
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