💛 Pumpkin Cheesecake with Pecan Crust 🐣


    • 2 cups all-purpose flour
    • 1 cup butter, softened
    • 1 cup chopped pecans
    • 2 (8 ounce) packages cream cheese, softened
    • 5 cups frozen whipped topping, thawed
    • 2 cups confectioners’ sugar
    • 2 teaspoons vanilla extract
    • 2 (3.5 ounce) packages instant vanilla pudding mix
    • ½ cup milk
    • 3 cups pumpkin puree
    • 4 teaspoons pumpkin pie spice
    • ½ cup chopped pecans (optional)



    1Preheat oven to 350 degrees F (175 degrees C).

    2In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9×13 inch baking dish.

    3Bake in preheated oven for 15 minutes. Set aside to cool.

    4In 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.

    5In 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.



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