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No-Bake HONEY MAID Pumpkin Cheesecake with Glazed Pecans

Prep time

30 min

Total time

4 hr 30 min

Servings

Makes 8 servings, 1 slice (125 g) each.

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    Ingredients
    • 12 Honey Maid Wafers, finely crushed (about 1-3/4 cups crumbs)
    • 6 Tbsp. butter, melted
    • 3/4 cup sugar, divided
    • 1 pkg. (250 g) brick cream cheese, softened
    • 1 cup canned pumpkin
    • 1 tsp. pumpkin pie spice
    • 1-1/2 cups thawed frozen whipped topping, divided
    • 2 Tbsp. caramel sundae syrup
    • 1/2 cup glazed pecan halves
Preparation
  • Heat  oven to 350°F.
  • Combine  wafer crumbs, butter and 1/4 cup sugar; press onto bottom and up side of 9-inch pie plate.
  • Bake  7 to 8 min. or until lightly browned; cool completely.
  • Beat  cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Stir in 1 cup whipped topping. Spoon into prepared crust.
  • Refrigerate  4 hours or until firm.
  • Top  with remaining whipped topping, sundae syrup and nuts before serving.

Recipe Tips

Snack MindfullyStay in the moment and focus on what you’re eating for a satisfying experience with a portion of this creamy pumpkin cheesecake.

Sugared PecansIf you can't find glazed pecan halves, you can instead top the pie with easy homemade sugared pecans. Heat oven to 350°F. Melt 2 Tbsp. butter. Toss with 6 oz. pecan halves and 2 Tbsp. brown sugar. Spread onto rimmed baking sheet sprayed with cooking spray. Bake 10 to 12 min. or until nuts are lightly browned, stirring occasionally. Sprinkle with 1/4 tsp. fine sea salt. Cool completely, then store in airtight container at room temperature up to 4 days before serving.

341661
Amount per serving Calories 380
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Carbohydrate 36g
Fibre 2g
Sugars 29g
Protein 4g
Cholesterol 55mg
Sodium 240mg
Potassium 3% DV
Calcium 4% DV
Iron 5% DV

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