Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
No-Bake Pumpkin Cheesecake
- add review
- #45457
serves/makes:
ready in:
2-5 hrs
2-5 hrs
13 reviews
ingredients
1 package (8 ounce size) cream cheese, softened
1 cup canned pumpkin, not pumpkin pie filling
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 container (8 ounce size) frozen whipped topping, thawed
1 (9-inch size) graham cracker crust
directions
Combine the cream cheese, pumpkin, sugar, and pumpkin pie spice in a mixing bowl. Beat on medium speed with an electric mixer for 3 minutes or until completely mixed and uniform in color.
Fold in the whipped topping.
Spoon the cheesecake filling into the pie crust. Place in the refrigerator for 3 hours or overnight. Garnish as desired before serving.
Store leftovers in the refrigerator.
nutrition data
317 calories, 20 grams fat, 33 grams carbohydrates, 3 grams protein per serving.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
November 21, 2014
This is so delicious, my nickel. Is the whipped topping really necessary though?
December 6, 2013
made this for thanksgiving. amazing. very light and airy. andwhichtomake.
October 31, 2012
I made it today and it turned out great! I used Splenda instead of the sugar and found a yummy oatmeal crust that turned out yummy. Highly recommend :)
October 16, 2012
I was preparing for a large public Harvest Dinner as a fundraiser for our fraternal order, the Knights of Columbus, and chose to make this recipe. I made 20 regular and 2 sugarfree pies (cheesecakes). It was relatively easy to make and the positive feedback was overwhelming. Many who tasted this dessert are now asking for the recipe. I would make this again. Chef Mitch
May 26, 2010
Excellent recipe! I used a baked pie crust for the base and my guests enjoyed it so much that they asked for the recipe.
December 1, 2009
This cheesecake was very easy to make. My whole family loved the cheesecake. My husband is very picky with food and he ate almost the whole cheesecake. Then he asked me when am I going to make another one. I'm very glad I found this recipie. It was a perfect dessert very light to complement a heavy dinner. Thank you for the recipie.
June 25, 2009
ok I never write reviews... but this was a excellent recipe! I used splendia, and 3parts cinnamon and 1\2 part gr.cloves and 1\2 part nutmeg for the pumpkin pie spice, I decorated it with ginger snap crumbs and dusting of the cinnamon. Looks wonderful tastes great, and super easy! I would tell any chef young or old to try this, my family thought I bought it from a bakery! WOW!
February 28, 2008
A low carb dessert with the consistency of a mousse...it is not a cheescake. It is light, set up quickly and cut well. I made it even more low carb by eliminating the crust and used Splenda instead of sugar with only 5 carbs per serving. Next time I will add cocoa for something different and garnish it with shaved chocolate. Place in a wine glass and chill as recommended then serve. Do not hand whip this...use a hand mixer, it will incorporate the cream cheese better.
November 22, 2007
I made it for the 1st time and it was awesome. Easy to make and tasted great. I had 4 to make for friends the week before Thanksgiving and 6 more by the time Thanksgiving came. It was awesome. Thanks
November 21, 2007
It was very easy to make and its good. I tried it because my oven is not working and it not Thanksgiving with out the pumpkin pie.
October 31, 2006
This recipe was quick and very easy to make and it was a hit at my Halloween potluck. Everyone wanted the recipe. Great Recipe, I am definetly using it again!!
October 9, 2006
So far, this is the first recipe that I've tried for something quick and easy to make with no baking time involved. I substituted the sugar with Splenda and it was a hit with everyone and there was nothing left to take home!
November 7, 2005
You can make this dessert a little more diet-friendly by using lower calorie cream cheese, sugar substitute (like Splenda), fat-free whipped topping, and a reduced fat graham cracker crust. The recipe doesn't specify, but you'll want to slightly thaw the whipped topping before blending into the pumpkin mixture. The result is a light tasting pumpkiny dessert that isn't overly sweet or filling.