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Pumpkin Cheesecake


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  • 1 6oz Graham Cracker Crust
  • 4 oz Cream Cheese (Softened)
  • 1 Tbsp Milk
  • 1 Tbsp Sugar
  • 8 oz Whipped Cream (Softened)
  • 1 C Milk (Cold)
  • 2 pkg Vanilla Instant Pudding (Small)
  • 1 16 oz Can Pumpkin
  • 1 tsp Cinnamon
  • 1/2 tsp ground Ginger
  • 1/4 tsp Ground Gloves



Step 1

Whisk the cream cheese, Tbsp milk and sugar in a large bowl. Gently fold in 1/2 of the whipped cream and spread on the bottom of the Graham Cracker Crust.

Pour the cup of cold milk and pudding mix in a large bowl and whisk for 1 minute until well blended. (Mixture will be thick) Stir in the pumpkin and spices. Mix well and pour over the cream cheese mixture.

Refrigerate for approximately 4hrs or until firm


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