No-Bake HONEY MAID Pumpkin Cheesecake with Glazed Pecans

No-Bake HONEY MAID Pumpkin Cheesecake with Glazed Pecans

Prep time30 min
Total time4hr 30min
ServingsMakes 8 servings, 1 slice (125 g) each.
  • 12 Honey Maid Wafers, finely crushed (about 1-3/4 cups crumbs)
  • 6 Tbsp. butter, melted
  • ¾ cup sugar, divided
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1 cup canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 1½ cups thawed frozen whipped topping, divided
  • 2 Tbsp. caramel sundae syrup
  • ½ cup glazed pecan halves
  • 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 Mindfully
    Stay in the moment and focus on what you’re eating for a satisfying experience with a portion of this creamy pumpkin cheesecake.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 26g 
   Saturated 15g 
Cholesterol 55mg 
Sodium 240mg 
Carbohydrate 36g 
   Dietary fiber 2g 
   Sugars 29g 
Protein 4g 
Calcium4 %DV
Iron5 %DV
Potassium3 %DV

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