Frozen Pumpkin Pie Cheesecake – no baking required with this smooth and creamy seasonal pie.
It’s not a proper Thanksgiving dinner if there’s no Pumpkin Pie on the dessert table, but not everyone is a fan. I personally love Pumpkin Pie served with whipped cream, but didn’t acquire a taste for it until I was in my early twenties. Now, I love all things pumpkin, so when I found this recipe on Chelsea’s Messy Apron for Frozen Pumpkin Pie Cheesecake, I couldn’t resist giving it a try.
The crust has a hint of cinnamon and the cheesecake filling is extra creamy and delicious! I served my pie drizzled with Hershey’s Caramel Sauce (ice cream topping) and a little whipped cream and it was such a hit with my friends last weekend, I’m thinking this pie will make a repeat appearance on our Thanksgiving menu!
The recipe makes one regular size frozen cheesecake, but I made it instead in two smaller springform pans. Depending on the size of your slices, this pie easily serves 10-12 people. Enjoy!
Recipe adapted from Chelsey's Messy Apron As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 488 Total Fat: 27g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 62mg Sodium: 293mg Carbohydrates: 57g Net Carbohydrates: 0g Fiber: 3g Sugar: 47g Sugar Alcohols: 0g Protein: 7g
Recipe adapted from Chelsey's Messy Apron
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.